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!

Nutriscore Rating: 38/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or cooking spray.

Step 2

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Stir to combine.

Step 3

Add the eggs, undrained fruit cocktail, and vanilla extract to the dry ingredients. Mix well until everything is fully combined into a smooth batter.

Step 4

Stir the sweetened shredded coconut into the batter until evenly distributed.

Step 5

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Step 6

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7

While the cake is baking, prepare the glaze by melting butter in a saucepan over medium heat.

Step 8

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.

Step 9

Once the cake is out of the oven, let it cool for 10 minutes in the pan.

Step 10

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.

Step 11

Allow the cake to cool completely at room temperature.

Step 12

Dust the top of the cooled cake with powdered sugar and sprinkle with toasted coconut flakes, if desired.

Step 13

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

Serving size	(1919.6g)

Amount per serving	% Daily Value*
Calories	6224.3

Total Fat 237.9g	0%
Saturated Fat 164.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 770.1mg	0%
Sodium 5195.7mg	0%
Total Carbohydrate 968.3g	0%
Dietary Fiber 32.6g	0%
Total Sugars 732.4g
Protein 82.3g	0%

Vitamin D 131.7IU	0%
Calcium 1295.3mg	0%
Iron 18.0mg	0%
Potassium 2739.4mg	0%

*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.

Source of Calories

Fat: 33.8%

Protein: 5.2%

Carbs: 61.1%