Recipe by 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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1 1/2 cups
1 (15.25 ounce) can
fruit cocktail with juice
1 (5 ounce) can
1 (7 ounce) package
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.
This has potential. Far to much butter in the "glaze" topping. Far too much baking soda in cake batter. This cake would be much better without the topping. Just thinly iced with a cream cheese icing. Or a thin glaze over the top if you bake this in a bundt pan.
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".
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!
Excellent taste, although very rich. I thought a 9X13 dish would last a long time. . . Ha!. . . Not at our house! Thanks, Nannie
Great tasting cake - great blend of flavors.
I made the changes (added vanilla to cake, added more chopped nuts) which others had suggested. Very good flavor, moist! Thanks for this recipe!
Very similar to my "family" recipe. Quick to mix together & get in the pan. Didn't use the nuts, but added a few handsful of crushed cornflakes to the topping. Hubby loved it & we will take some to the neighbor's tonight-I know she's going to ask for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit Cocktail Cake VI
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 156
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