Fruit Cocktail Cake VI recipe

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Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 pinches salt
2 eggs
1 ½ cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
½ cup brown sugar
½ cup chopped walnuts
¾ cup white sugar
½ cup butter
1 (5 ounce) can evaporated milk
1 (7 ounce) package flaked coconut

Nutrition Info

473.9 calories
carbohydrate: 77 g
cholesterol: 54.7 mg
fat: 17.3 g
fiber: 2.9 g
protein: 5.5 g
saturatedFat: 10.3 g
servingSize: -
sodium: 339.3 mg
sugar: 57.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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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