Fruit cocktail cake has always been one of my favorite cakes. When I found this recipe in my Cooking with Paula Deen magazine last summer, it went straight to my list of recipes to try. It took me a few months though before I finally gave it a try. I made it yesterday and was really satisfied with the result. The cake was extremely easy to make and tasted great. The texture was even better this morning when I had a piece for breakfast. Smiling
- 1¼ cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 15.25-ounce can fruit cocktail, undrained
- ½ cup sweetened flaked coconut
- Preheat oven to 350F. Lightly grease a 13×9-inch baking dish. (I used parchment paper to make doing the dishes easier).
- In a large bowl, beat sugar, oil, and eggs at medium speed with an electric mixer until fluffy.
- In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well (batter will be thick). Stir in fruit cocktail.
- Pour into prepared baking dish. Sprinkle evenly with coconut.
- Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
- Pour coconut frosting over hot cake. Sprinkle with walnuts.
- Cool completely. Cut into squares to serve.
Makes about 12 to 15 servings.
- ¾ cup sugar
- ½ cup butter
- ½ cup evaporated milk
- ½ cup flaked coconut
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- In a medium saucepan, combine sugar, butter, and milk.
- Bring to a boil over medium-high heat; boil for 2 minutes, stirring occasionally.
- Stir in coconut and vanilla.
Cooking with Paula Deen magazine – reader recipe (Joyce Farlow of Pittsville, Maryland)