Fruit Cocktail Cake VII Recipe -
Fruit Cocktail Cake VII Recipe

Fruit Cocktail Cake VII

Recipe by  

"This cake is very moist. It's one of my husband's favorites."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. 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.
  2. In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  3. 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.
  4. To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2006

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!

Most Helpful Critical Review
Aug 11, 2007

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.

Jul 08, 2007

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 :-)

Mar 22, 2005

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.

Nov 17, 2007

this is the best cake ever and not hard to make. moist and delicious my husband requests this cake all the times....

Jul 23, 2005

Excellent! Best I've ever had....or ever made!

Sep 17, 2006

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!

Apr 28, 2008

My husband really enjoyed this recipe.I added a dash of cinnamon and a dash of nutmeg to the batter.Great recipe!!!!


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 64.5 g
  • 21%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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