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Fruit Cocktail Cake VI
Fruit Cocktail Cake VI
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Family-favorite moist cake with buttery coconut topping.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 pinches salt
  • 1 (15.25 ounce) can fruit cocktail with juice
  • 0.5 cup brown sugar
  • 0.5 cup chopped walnuts
  • 0.75 cup white sugar
  • 1 (5 ounce) can evaporated milk
  • 1 (7 ounce) package flaked coconut
Instructions:
  • - Preheat your oven to 350 degrees F (175 degrees C), then grease and flour a 9x13 inch pan. Next, sift the flour, baking soda, and salt together. Set aside.
  • In a large bowl, whisk together eggs and 1 1/2 cups white sugar until smooth. Add the flour mixture and fruit cocktail with juice, mixing well. Spread the batter into the prepared pan. Combine brown sugar and chopped nuts, then sprinkle on top of the cake before baking.
  • After baking in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, remove the cake from the oven and use a fork to immediately poke holes all over. Pour the topping over the cake.
  • For the topping: Combine sugar, butter, and evaporated milk in a small saucepan. Bring to a boil, then stir in coconut.

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