Fruit Cocktail Cake Coconut Frosting (Print Version)

Moist cake loaded with sweet fruit cocktail topped with creamy coconut frosting

# What You’ll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 2 large eggs
04 - 1 can (15 oz) fruit cocktail in juice, undrained
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Coconut Frosting

08 - 1 cup granulated sugar
09 - 1/2 cup whole milk
10 - 1/2 cup unsalted butter
11 - 1 cup sweetened shredded coconut
12 - 1/2 cup chopped pecans or walnuts (optional)
13 - 1 teaspoon vanilla extract

# Step-by-Step:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.
03 - Add eggs, undrained fruit cocktail, and vanilla extract to the flour mixture. Stir until just combined, being careful not to overmix.
04 - Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
05 - While cake bakes, combine sugar, milk, and butter in a medium saucepan. Bring to a gentle boil over medium heat, stirring frequently.
06 - Remove from heat and stir in shredded coconut, nuts if using, and vanilla extract until fully incorporated.
07 - Immediately after removing cake from oven, poke holes across the surface with a fork or skewer. Pour hot frosting evenly over the entire cake.
08 - Allow cake to cool completely in the pan. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The cake practically mixes itself in one bowl, leaving you time to handle more important things like coffee with friends
  • That coconut frosting sinks into the warm cake creating pockets of gooey sweetness that people will fight over
  • It travels beautifully and actually tastes better on day two when all those flavors have had time to become friends
02 -
  • The frosting must go onto a hot cake straight from the oven—timing matters more than you think here
  • Room temperature ingredients prevent the batter from seizing up when you mix it
  • This cake keeps for days and somehow gets better with each passing day
03 -
  • Use fruit cocktail in juice, not heavy syrup—the lighter liquid keeps the texture right
  • Toasting the coconut before adding it to the frosting adds an incredible depth of flavor
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