A total blast from the past, this easy fruit cocktail cake recipe is delicious nostalgia in every bite. You'll love the combination of sweet coconut, crunchy pecans, and classic fruit cocktail.
Ingredients
For the cake:
2cupsall-purpose flour
1 ½cupsgranulated sugar
¼cuplight brown sugar
2teaspoonsbaking soda
1teaspoonsalt
2large eggsbeaten
1teaspoonvanilla extract
115 ounce can fruit cocktail in heavy syrup, not drained
¼cupshredded coconut
For the frosting:
½cupunsalted butter
¾cupgranulated sugar
½cupevaporated milk
1teaspoonvanilla extract
¾cupchopped pecans
½cupcoconut
Instructions
Preheat the oven to 350°F. Coat a 9x13 baking dish with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
To the bowl, add the fruit cocktail, eggs, and vanilla. Stir together until completely blended.
Fold in the coconut.
Transfer the batter to the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and place on a wire rack to cool.
For the frosting, place the butter, sugar, and evaporated milk into a 2 quart sauce pan. Bring the mixture to a boil over medium heat, stirring often. Continue to boil for two minutes. Remove the frosting from heat and stir in the vanilla. Add the pecans and coconut, stirring just until mixed.
Pour the hot frosting evenly over the top of the cake.
Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
Slice and serve topped with whipped cream, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.