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Fruit Cocktail Cake VI

Fruit Cocktail Cake VI

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h
Greg Franchini

Greg Franchini

This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 77g
  • 25%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
  3. Bake in the preheated oven 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. Pour topping over cake.
  4. To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
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Reviews

Colleen
37

Colleen

10/12/2003

My girlfriend had given me a fruit cocktail recipe a few months back but it just wasn't coming out right whenever I baked it. I decided to search the site and saw this recipe. I baked it on Christmas day, this cake is SLAMMING. When my husband keeps going back for more you know its good. I bake an extra one and took it to work and it was gone in no time. Very, very good. I will definitely keep this one and throw out the one my girlfriend gave me. Thanks

KWOODRUFF1
37

KWOODRUFF1

9/20/2003

This is a GREAT cake. I made a few modifications. I added a teaspoon of vanilla to the "cake". I didn't have evaporated milk for the topping so I used sweetened condensed milk and omitted the sugar. It was fabulous--my family loved it. Definitely a "keeper".

gelcope
16

gelcope

4/7/2008

This has to be the easiest recipe to follow and the best cake we have ever eaten! I added extra coconut and nuts because I can not get enough of those ingredients. The topping is just as wonderful as the cake. A very old fashioned flavor. Love it!

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