Fruit Cocktail Cake Coconut Frosting

My grandmother kept fruit cocktail in the pantry year-round, not for fancy desserts but for this humble cake that appeared at every church potluck and family birthday. I used to think canned fruit was cheating until I watched her transform those glossy peach and cherry chunks into something impossibly tender. The secret was pouring that warm coconut frosting over the hot cake, letting it seep into every crumb. Now I understand why she never bothered with fresh fruit for this recipe—sometimes convenience actually tastes better.

I brought this to a neighbors housewarming last spring, still warm from the oven with the frosting glossy and soaking in. Within ten minutes, three different people had asked for the recipe, and someone actually followed me into the kitchen to see if there were leftovers. Theres something about this cake that makes people feel like kids again, probably because it tastes exactly like the kind of treat your grandma would slip you when no one was looking.

Ingredients

• 2 cups all-purpose flour: The structure holding everything together, though this cake forgives even the most casual measuring
• 1 1/2 cups granulated sugar: Sweetens the tender crumb and helps create that golden crust we all secretly fight over
• 2 large eggs: Room temperature eggs blend better into this thick, fruit-filled batter
• 1 can fruit cocktail in juice (15 oz): Do not drain this—the juice is part of the magic keeping the cake incredibly moist
• 1 tsp baking soda: Works with the acidic fruit juice to lift the batter into something light and tender
• 1/2 tsp salt: Just enough to make all that sweetness taste intentional
• 1 tsp vanilla extract: Pure vanilla makes everything taste homemade, worth the extra few dollars
• 1 cup granulated sugar: For the frosting—dissolves into the milk to create a syrup that seeps beautifully
• 1/2 cup whole milk: The fat content matters here for a silky frosting that wont seize up
• 1/2 cup unsalted butter: Cut into smaller pieces so it melts evenly while you stand there stirring
• 1 cup sweetened shredded coconut: Toast it first if you want extra depth, though its perfect straight from the bag
• 1/2 cup chopped pecans or walnuts: Optional but highly recommended for that satisfying crunch against soft cake
• 1 tsp vanilla extract: A second splash of vanilla in the frosting because why not

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13-inch pan like your life depends on it—this cake sticks to bare metal with impressive determination

Whisk the dry stuff together:

Combine flour, sugar, baking soda, and salt in a large bowl, taking a moment to appreciate how simple this is

Add the wet ingredients:

Pour in the eggs, undrained fruit cocktail, and vanilla, then fold until just combined—the batter will look thick and studded with fruit, which is exactly right

Bake until golden:

Spread evenly and bake for 30 to 35 minutes, until the top springs back when you gently press it

Start the frosting while you wait:

Combine sugar, milk, and butter in a saucepan over medium heat, stirring until it reaches a gentle bubble

Finish the frosting:

Remove from heat and stir in coconut, nuts if using, and vanilla—it should be glossy and slightly thickened

The magic moment:

Poke holes all over that hot cake with a fork, then pour every drop of warm frosting over the surface

Patience pays off:

Let it cool completely in the pan so all that lovely frosting can soak in properly

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Last summer my daughter requested this for her birthday instead of something fancy from a bakery. Watching her blow out candles over that coconut-studded surface, I realized some recipes are worth keeping exactly as they are, decade after decade. Some things dont need improving, just repeating.

Making It Ahead

This cake is actually a make-ahead dream. Bake and frost it up to two days before serving, then cover tightly and let all those flavors deepen. The frosting continues to work its way into the crumb, creating pockets of sweetness that taste like they have been there forever.

Serving Suggestions

A square of this needs nothing more than a cup of coffee, though a scoop of vanilla ice cream certainly never hurt anyone. At room temperature the texture is perfect—dense but not heavy, sweet but not cloying, the kind of dessert that keeps people coming back for just one more bite.

Storage And Leftovers

Keep this covered at room temperature for up to three days, though in my house it rarely survives the first 24 hours. The cake actually improves as it sits, with the coconut softening and integrating into the crumb.

• If you must refrigerate it, bring slices to room temperature before serving
• This freezes beautifully for up to two months wrapped tightly in plastic and foil
• The cake travels well—just keep it level and your car will smell like coconut for days

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Sometimes the simplest recipes are the ones that stay with us longest, appearing at every gathering and celebration until they become part of the family story themselves. This cake has earned its place in mine.

Recipe FAQs

→ Can I use fresh fruit instead of canned fruit cocktail?

Canned fruit cocktail is essential for this classic version because the juice contributes moisture and sweetness. Fresh fruit would alter the texture significantly. If you prefer fresh fruit, consider adjusting the liquid content in the batter.

→ Why pour the frosting on hot cake?

Pouring the warm coconut frosting over a hot cake allows it to seep into the surface, creating extra moisture and helping the frosting adhere better. This technique creates that signature moist, dense texture fruit cocktail cake is known for.

→ How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake actually tastes better on the second day as flavors meld and moisture distributes throughout.

→ Can I make this cake in advance?

Absolutely! This cake reheats beautifully and can be made 1-2 days ahead. In fact, many bakers prefer making it a day in advance as the flavors deepen and the texture becomes even more moist and dense.

→ What type of pan works best?

A standard 9x13-inch baking pan creates the ideal thickness for this cake. The rectangular shape allows for even baking and easy serving. Glass or metal pans both work well, though glass may require slightly reduced baking time.