Equipment Needed
- 9×13 inch baking dish (glass or ceramic is best for even heating)
- Two medium mixing bowls (though you can get away with one!)
- Whisk
- Small saucepan or microwave-safe bowl
- Measuring cups and spoons
Step-by-Step Instructions
First, we do the “do nothing” part that feels so wrong. Take your 9×13 inch baking dish—do not grease it. This is vital, as the ungreased sides help the cake climb. In the baking dish itself, whisk together the flour, granulated sugar, baking powder, and salt. Just spread it out evenly. In a separate bowl, whisk the eggs, milk, and vanilla extract until just combined. Now, pour this wet mixture directly over the top of the dry mixture in the baking dish. Do. Not. Stir. I know every instinct screams to mix it, but you must resist. Just let it sit there, looking like a strange, lumpy soup.
Next, we make the magical topping that becomes the bottom. In a small saucepan, melt the stick of butter over medium heat. Once melted, remove it from the heat and stir in the packed brown sugar, shredded coconut, and chopped nuts. This will make a thick, fragrant paste. Now, take spoonfuls of this mixture and drop it evenly all over the top of the unbaked, un-stirred batter in your dish. Again, do not stir or mix. Just leave those delicious dollops sitting on the surface. It will look utterly bizarre and wrong. Trust the process.
Here’s where the magic happens. Carefully place the dish into a preheated 350°F (175°C) oven. As it bakes for 40-45 minutes, something incredible occurs. The heavy topping sinks through the wet batter, creating swirls (the “tornado”) and, most magically, forming a rich, gooey caramel sauce layer at the bottom of the pan, while the cake batter rises to the top and bakes into a tender, golden crumb. Your kitchen will smell like a carnival.(See the next page below to continue…)