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My review
Fruit Cocktail Cake VI
Greg Franchini
"This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping."
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Ingredients
1 h servings 474 calsOriginal recipe yields 12 servings (1 - 9x13 inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
- To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
Nutrition Facts
Per Serving: 474 calories; 17.3 g fat; 77 g carbohydrates; 5.5 g protein; 55 mg cholesterol; 339 mg sodium. Full nutrition
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Reviews
Read all reviews 3336 Ratings
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Most helpful positive review
12/26/2002
My girlfriend had given me a fruit cocktail recipe a few months back but it just wasn't coming out right whenever I baked it. I decided to search the site and saw this recipe. I baked it on Ch...
Most helpful critical review
8/25/2009
This has potential. Far to much butter in the "glaze" topping. Far too much baking soda in cake batter. This cake would be much better without the topping. Just thinly iced with a cream chees...
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12/26/2002
My girlfriend had given me a fruit cocktail recipe a few months back but it just wasn't coming out right whenever I baked it. I decided to search the site and saw this recipe. I baked it on Ch...
4/9/2001
This is a GREAT cake. I made a few modifications. I added a teaspoon of vanilla to the "cake". I didn't have evaporated milk for the topping so I used sweetened condensed milk and omitted the...
4/7/2008
This has to be the easiest recipe to follow and the best cake we have ever eaten! I added extra coconut and nuts because I can not get enough of those ingredients. The topping is just as wonde...
5/22/2003
Excellent taste, although very rich. I thought a 9X13 dish would last a long time. . . Ha!. . . Not at our house! Thanks, Nannie
11/26/2009
I made the changes (added vanilla to cake, added more chopped nuts) which others had suggested. Very good flavor, moist! Thanks for this recipe!
2/21/2009
Very similar to my "family" recipe. Quick to mix together & get in the pan. Didn't use the nuts, but added a few handsful of crushed cornflakes to the topping. Hubby loved it & we will take some...
9/2/2007
Turned out fantastic! I cooked the cake in a 9x9 inch pan, and made 6 cupcakes out of the rest. Topping was great, and the neighbors loved the cupcakes, while we snarfed the cake~ Thanks f...