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"This cake is very moist. It's one of my husband's favorites." — MARY ANN PUTMAN
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2 eggs
1 1/2 cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup white sugar
1/2 cup butter
2/3 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
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!
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 not a general crowd pleaser. Since I prefer recipes that are liked by a wider range of guests I will not bake this again.
20 Ratings
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 make this one again and again.
Terrific and Easy! Reminds me of mom's recipe except she used 1 tblsp baking powder and 1/4 tsp salt instead of baking soda. Gives it cake consistency. I also made an adjustment to the topping. On the topping I used 1/2 white granulated sugar and 1/2 cup powdered sugar for the sugar called for. Also note: use unsalted stick butter and unsweetened coconut. Bring your mixture to rapid boil for at least 1 minute. Stir in vanilla after you remove from heat. This will make the topping set up beautifully. Great recipe, will use again. Thanks for the memories :-)
Excellent! Best I've ever had....or ever made!
this is the best cake ever and not hard to make. moist and delicious my husband requests this cake all the times....
I made this because my mom used to make this when I was little. The cake was as I remember it, but a bit chewy. The topping was nothing to write home about. Honestly, it doesn't need the topping, it's perfect on its own!
My husband really enjoyed this recipe.I added a dash of cinnamon and a dash of nutmeg to the batter.Great recipe!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit Cocktail Cake VII
Serving Size: 1/12 of a recipe Servings Per Recipe: 12 Amount Per Serving Calories: 372 Calories from Fat: 103
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