Fruit Cocktail Coconut Cake Recipes

FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

FRUIT COCKTAIL CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray a 9x13 pan with cooking spray then dust the pan with flour.
• In a small bowl, whisk together the flour, baking soda and salt. Set aside.
• In a large bowl, beat together the eggs, sugar and vanilla.
• Add in the flour mixture and fruit cocktail, beating well.
• Pour the batter into the prepared pan.
• Sprinkle the brown sugar and walnuts on top of the cake.
• Bake for 35-40 minutes or until the cake tests done.
• While the cake is baking, prepare the frosting.
• In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
• Remove the pan from the heat and fold in the coconut.
• As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
• Serve the cake with a dollop of whipped cream and cherry.
• Store in an airtight container at room temperature.

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

Steps:

• Preheat to 325*.
• Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
• Blend, then beat at medium speed for 2 minutes.
• Pour batter into greased 9x13 pan, or two 8x8 pans.
• Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
• Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
• Serve warm or room temp; stays moist for several days.

FRUIT COCKTAIL CAKE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
• In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
• To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

GRANDMA'S FRUIT COCKTAIL CAKE

Steps:

• Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
• In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
• Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

FRUIT COCKTAIL CAKE

Steps:

• Whisk together the flour, baking soda, salt and nutmeg and set aside. Cream the white sugar, butter, eggs and vanilla extract with a mixer. Add the two together and continue mixing. Fold in the fruit cocktail and mix with a spoon.
• Spray a 9 x 13 baking dish with cooking spray and spread the cake batter in the dish. Sprinkle the 1/4 cup brown sugar over the top of the batter along with the nuts. Bake in a preheated 350 degree oven for 35 to 40 minutes checking for doneness since ovens vary.
• Serve with whipped cream or ice cream on top. This cake does not need frosting. It is just that good but you could add about any type of frosting if you want.

THE ORIGINAL FRUIT COCKTAIL CAKE-

Steps:

• 1. Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
• 2. Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.
• 3. Photo of cake mixed up.
• 4. Brown sugar and cocanut toping
• 5. Ready for the oven.

FRUIT COCKTAIL CAKE (BEST DUMP CAKE EVER!)

Steps:

• Preheat your oven to 325 degrees.
• Prepare a 9x9 or 8x8 inch pan with cooking spray and set aside.
• In a large bowl combine flour, sugar, baking soda and salt.
• Add egg and stir to combine.
• Add fruit cocktail and stir some more.
• Pour into your prepared pan.
• Mix brown sugar and nuts and sprinkle all over the top.
• Bake for 1 hour and 20 minutes.
• Serve warm with whipped cream. Enjoy!

FRUIT COCKTAIL COCONUT CAKE

Steps:

• Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
• Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
• Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
• In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.