For an extra touch of flavor, consider adding a teaspoon of vanilla extract to the cake batter. Feel free to substitute pecans or almonds for the walnuts in the topping. To prevent the nuts from burning, you can add them to the topping mixture during the last 5 minutes of baking. This cake is even better the next day, as the flavors have more time to meld together. Store leftover cake in an airtight container at room temperature for up to 3 days.
Fruit Cocktail Cake VI
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS130
A time-honored classic, this Fruit Cocktail Cake boasts an incredibly moist crumb infused with the sweet, tangy flavors of fruit cocktail, crowned with a buttery coconut topping that melts in your mouth. A delightful dessert that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate77 g
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Cholesterol55 mg
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Fiber3 g
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Protein6 g
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Saturated Fat10 g
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Sodium339 mg
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Sugar58 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. (5 minutes)
03 Step
Recipe View 3 mins In a large bowl, using an electric mixer, beat the eggs and 1 1/2 cups of granulated sugar until light and smooth. (3 minutes)
04 Step
Recipe View 5 mins Gradually beat in the flour mixture, alternating with the undrained fruit cocktail, beginning and ending with the flour mixture. Mix until just combined. (5 minutes)
05 Step
Recipe View 2 mins Pour batter into the prepared pan and spread evenly. In a small bowl, combine the brown sugar and chopped walnuts; sprinkle evenly over the cake batter. (2 minutes)
06 Step
Recipe View 40 mins Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. (35-40 minutes)
07 Step
Recipe View 8 mins While the cake is baking, prepare the topping: In a small saucepan, combine the remaining 3/4 cup granulated sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. (8 minutes)
08 Step
Recipe View 1 mins Remove from heat and stir in the flaked coconut. (1 minute)
09 Step
Recipe View 3 mins As soon as the cake comes out of the oven, immediately poke holes all over the top with a fork. Pour the hot coconut topping evenly over the cake, allowing it to soak in. (3 minutes)
10 Step
Recipe View 1 hrs Let the cake cool completely before serving. (60 minutes)
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Keara Gutkowski
Jun 12, 2025This is my go-to recipe for potlucks. Everyone always asks for the recipe!
Erin Erdman
Jan 22, 2025I followed the recipe exactly, and the cake was a bit too sweet for my taste. Next time, I'll reduce the amount of sugar in the topping.
Reinhold Hermiston
Oct 18, 2024My family absolutely loves this cake! It's so easy to make and always a crowd-pleaser.
Foster Conn
Apr 11, 2024I've made this cake several times, and it always turns out perfectly. The topping is divine!
Friedrich Tremblay
Jan 31, 2024I added a splash of rum to the topping, and it gave the cake a wonderful flavor boost.