Fruit Cocktail Coconut Cake
Dive into tropical bliss with this Fruit Cocktail Coconut Cake, an irresistibly moist and flavorful dessert that's as easy to make as it is indulgent. Combining tender pieces of fruit cocktail with a rich coconut-infused batter, this cake offers a delightful balance of sweetness and texture. The magic happens with a luxurious butter and sweetened condensed milk glaze that seeps into the cake for added richness, while a dusting of powdered sugar and optional toasted coconut flakes adds a beautiful finishing touch. Perfect for potlucks, family gatherings, or a simple weeknight treat, this nostalgic recipe is a quick 15-minute prep delight that yields a stunning homemade dessert in under an hour. Celebrate the comforting flavors of coconut and fruit with this showstopping cake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 15 ounces fruit cocktail in syrup (undrained)
- 1 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 0.5 cup butter
- 14 ounces sweetened condensed milk
- 1 cup powdered sugar
- 0.5 cup toasted coconut flakes (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Stir to combine.
Add the eggs, undrained fruit cocktail, and vanilla extract to the dry ingredients. Mix well until everything is fully combined into a smooth batter.
Stir the sweetened shredded coconut into the batter until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze by melting butter in a saucepan over medium heat.
Add the sweetened condensed milk to the melted butter, stirring constantly until the mixture is smooth and slightly thickened. Remove from heat and set aside to cool slightly.
Once the cake is out of the oven, let it cool for 10 minutes in the pan.
Using a skewer or fork, poke holes evenly across the surface of the cake. Pour the warm glaze over the cake, letting it seep into the holes.
Allow the cake to cool completely at room temperature.
Dust the top of the cooled cake with powdered sugar and sprinkle with toasted coconut flakes, if desired.
Slice into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 60.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
