Fruit Cocktail Cake

Nan has been making this cake for as long as I can remember and I don’t think I’ve ever had anything quite like it elsewhere. It’s an extremely moist cake with a sweet coconut topping that I think your family will love as well! Nan says it’s “Soooooo gooood!” β˜ΊοΈπŸ™‚
#WhatIveGotCookin




Fruit Cocktail Cake

Serves: 12-15

For Cake:

  • 1 1/2 c. sugar
  • 1/2 c. oil
  • 2 eggs
  • 2 c. flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 – 17 oz. can fruit Cocktail and juice

For Icing:

  • 1 stick butter
  • 3/4 c. sugar
  • 1/2 c. evaporated milk
  • 1 7 oz. bag coconut 
  • 1 tsp. vanilla
  1. Beat sugar, oil, and eggs together.
  2. Add flour, salt, and baking soda. Mix well. 
  3. Add fruit and juice. Mix. 
  4. Pour batter into ungreased 13×9 cake pan. 
  5. Bake at 350 degrees for 30 to 35 minutes. 
  6. Combine all icing ingredients except coconut and vanilla in a saucepan.
  7. Heat and boil for 1 to 2 minutes.
  8. Remove from heat. Add vanilla and coconut. Stir well and pour over cake while still hot.



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