“This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.” - by Greg Franchini
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- 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.
- 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.
- 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.
- To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
Nutrition
Amount Per Serving (12 total)
- Calories
- 474 cal
- 24%
- Fat
- 17.3 g
- 27%
- Carbs
- 77 g
- 25%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"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..." See more. It was fabulous--my family loved it. Definitely a "keeper"."
Colleen
"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 Christma..." See mores 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"
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