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Reviewed: 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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Teresa

	Cooking Level: Expert
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Reviewed: 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....

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DOLLYGIRLCOOKING

	Cooking Level: Expert Home Town: Old Forge, Pennsylvania, USA
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Reviewed: Sep. 3, 2007

This was so good. I've never had fruit cocktail cake before but it was excellent. It was also very easy to make. I will be making this many more times.

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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.

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3 users found this review helpful

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Caljane

	Cooking Level: Intermediate Home Town: Cologne, Nordrhein-Westfalen, Germany Living In: Devils Tower, Wyoming, USA
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Reviewed: Jul. 8, 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 :-)

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EQUILDOTTSIN

	Cooking Level: Expert Home Town: Red Oak, Texas, USA Living In: Salina, Kansas, USA
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Reviewed: May 9, 2007

This was perfect, exactly what I was looking for. I have one quibble; the recipe doesn't state when to add the vanilla. Since it was listed with the topping, I put it in after the topping boiled. I also put a tsp of vanilla in the batter, just because I like it, and it didn't seem to hurt.

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Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Apr. 11, 2007

This is a delicious and easy cake. I didn't have any coconut for the topping. I made it without the coconut, and it came out just fine!

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ERICALANA


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Reviewed: Mar. 29, 2007

Very good, however, next time I think I will mix nuts in with the coconut mixture. Eaten up fast!

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Nannie


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Reviewed: Nov. 26, 2006

Just Like MOM used to make

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King Murdock

	Cooking Level: Expert Home Town: Phoenix, Arizona, USA Living In: Tucson, Arizona, USA
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Reviewed: 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!

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SHRUBBIE

	Cooking Level: Expert Home Town: Waterdown, Ontario, Canada Living In: Burnaby, British Columbia, Canada
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Reviewed: 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!

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9 users found this review helpful

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MOM2EMME


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Reviewed: Jul. 23, 2005

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

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Angel S.

	Cooking Level: Expert Living In: Strunk, Kentucky, USA
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Reviewed: 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.

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SWIRLEY


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Reviewed: Aug. 29, 2002

I love this Cake! My kids are not too happy with it because of the coconut....but I think it was great!

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martha


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