“This cake is very moist. It's one of my husband's favorites.” - by MARY ANN PUTMAN
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, and baking soda; set aside.
- In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
- To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.
Nutrition
Amount Per Serving (12 total)
- Calories
- 372 cal
- 19%
- Fat
- 11.5 g
- 18%
- Carbs
- 64.5 g
- 21%
Based on a 2,000 calorie diet
Share It
Reviews (18)
Rate This Recipe
"This was very good! I added brown sugar and crushed pecans to top before cooking, my whole family loved it!! Will be making this one again!..." See more"
SWIRLEY
"If you love a coconut topping and very moist and tender cake with fruit inside, this one's for you. It was excellent! It tastes best still slightly warm or at room temperature. We will definitely mak..." See moree this one again and again."
Caljane
"This recipe was not a success at all. I made it twice for 15 to 20 people. Most of my guests did not like it but one or two of them just loved it - I guess it's a cake that you either hate or love but..." See more not a general crowd pleaser. Since I prefer recipes that are liked by a wider range of guests I will not bake this again."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
