Ok, just being honest here… there isn’t a funeral dinner or church social supper that this cake hasn’t seen and it certainly holds a special place in the Cake Hall of Fame (we just made that up, but if there was such a thing, this little gem would certainly be in it)! Fruit Cocktail Cake is a staple that never gets old and never disappoints. Loaded with a brown sugar-flaky coconut topping, this fruit-ladened, moist, delicious cake is baked and then topped with an unbelievably tasty, sweet coconut-filled sauce. There isn’t a gathering around that doesn’t deserve this Fruit Cocktail Cake treat. So, make this blast from the past delight for your next dessert. It will definitely have you saying hallelujah, and there’s nothing fruity about that!
Ingredients
For the topping:
- 1/2 cup brown sugar
- 1 cup chopped walnuts
- 1 cup flaked coconut
For the cake:
- 2 cups all-purpose flour, plus more, to taste, for dusting the dish
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 (15.25-ounce) can fruit cocktail, inluding the juices
For the sauce:
- 1/2 cup margarine
- 1 cup light corn syrup
- 1 cup evaporated milk
- 1 cup flaked coconut
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a medium bowl, add the brown sugar, the walnuts, and 1 cup of the flaked coconut and stir to combine. Set it aside.
Step 3 –Grease a 9×13-inch baking dish and then, using the extra flour, lightly dust the dish and tap out any excess.
Step 4 –In a large bowl, add 2 cups of the remaining flour, the sugar, the baking soda, and the salt and stir to combine.
Step 5 –With the back of a spoon, make a well in the center of the flour mixture and add the eggs and the fruit cocktail with the juice, and mix well to combine.
Step 6 –Evenly pour the batter mixture into the prepared baking dish. Sprinkle the topping mixture over top of the batter.
Step 7 –Bake, uncovered, until a toothpick inserted into the center of the cake comes out clean, for about 30-35 minutes.
Step 8 –About 10 minutes before the cake is done, in a medium saucepan over medium heat, add the margarine, the corn syrup, the evaporated milk, and the remaining flaked coconut and cook, stirring constantly, until the margarine mixture boils and thickens.
Step 9 –Transfer the cake from the oven to a wire rack, evenly pour the sauce over the top of the cake, and transfer it back to the oven and bake until it bubbles, about 5 minutes. Do not over-bake.
Step 10 –Transfer the cake from the oven back to the wire rack and let it cool slightly before serving.
Step 11 –With a sharp knife, cut the cake into serving-size pieces, plate, and serve.
