Fruit Cocktail Cake
Fruit cocktail cake is a retro recipe that stands the test of time! This cake is moist and slightly sweet, topped with a decadent coconut and pecan frosting.
Servings 12
Ingredients
For the cake:
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 can fruit cocktail in heavy syrup 15.25 ounces, undrained
For the frosting:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 can evaporated milk 5 ounces
- 1 teaspoon pure vanilla extract
- ¾ cup chopped pecans toasted
- ¾ cup flaked coconut sweetened or unsweetened, toasted
Instructions
- Preheat the oven to 350°F. Spray (1) 9x13-inch cake pan with nonstick cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together the granulated sugar and eggs until combined and light in color. Add the vanilla extract and whisk to combine.
- Switch to a spatula. Add the flour, baking soda, baking powder, salt, and the fruit cocktail with its syrup. Stir until just combined. Spread the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- About 10 minutes before the cake is done baking, start the frosting.
- Add the butter, sugar, and evaporated milk to a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Allow to boil for 2 minutes, stirring constantly.
- After 2 minutes, remove from the heat and stir in the vanilla, pecans, and coconut.
- When the cake comes out of the oven, poke holes across the top of the cake with a fork. Pour the hot frosting over the cake, spreading it out with a spatula.
- Allow to cool for at least 15-20 minutes before serving. Serve warm or at room temperature.
Notes
This is a very moist cake, so I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days.
If you don’t care for fruit cocktail or are allergic to some of the fruits in it, you could easily make this cake using a 15.25-ounce can of diced pears or peaches in heavy syrup instead.