Fruit Cocktail Cake

A traditional cake recipe with fruit cocktail topped with a sweet coconut glaze. Try this recipe for the next birthday, or any time!
Photo by Helen (#2) C.
Adapted from salu-salo.com

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Adapted from salu-salo.com

Ingredients

  • CAKE

  • 2

    cups all-purpose flour

  • 2

    teaspoon baking soda

  • 2

    pinches salt

  • 2

    eggs

  • 1 1/2

    cups white sugar

  • 1

    (15 ounce) can fruit cocktail with juices

  • 1/2

    cup brown sugar

  • 1/2

    cup walnuts, chopped

  • TOPPING

  • 3/4

    cup white sugar

  • 1/2

    cup butter

  • 2/3

    cup evaporated milk

  • 2

    cups flaked coconut

Directions

Preheat oven to 350°F. Grease and flour a 9X13 inch pan. Sift together the flour, baking soda and salt. Set aside. CAKE In a large bowl, beat eggs and 1 ½ cups sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped walnuts; sprinkle on top of batter. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. TOPPING In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil and stir in coconut. Pour topping evenly over cake.

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