Kathy's Teatime Fruit Cocktail Cake
Elevate your afternoon tea with Kathy's Teatime Fruit Cocktail Cake, a moist and rustic dessert that combines classic comfort with tropical flair. This easy-to-make cake features canned fruit cocktail in syrup for an irresistibly tender crumb and a natural sweetness, while a sprinkle of brown sugar creates a caramelized topping as it bakes. Finished with a luscious coconut frosting made with butter, evaporated milk, and sweetened shredded coconut, this cake is a delightful balance of rich, creamy flavors and fruity brightness. Perfect for sharing, this 9x13-inch baked treat is ideal for entertaining guests or enjoying as a family dessert. Ready in under an hour, this versatile recipe is your go-to for a quick, crowd-pleasing indulgence!
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Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 15 ounces Canned fruit cocktail in syrup (undrained)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped pecans or walnuts (optional)
- 0.5 cups Brown sugar
- 0.25 cups Butter
- 0.5 cups Evaporated milk
- 1 cup Sweetened shredded coconut
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Step 2
In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Stir to mix evenly.
Step 3
Add the canned fruit cocktail (including the syrup), eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Step 4
Fold in the chopped pecans or walnuts, if using.
Step 5
Pour the batter into the prepared baking dish and spread it evenly.
Step 6
Sprinkle the brown sugar evenly over the top of the batter to create a caramelized topping.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
While the cake is baking, prepare the frosting. In a small saucepan over medium heat, combine the butter, evaporated milk, and shredded coconut. Stir constantly and bring the mixture to a gentle boil. Cook for about 5 minutes, or until slightly thickened. Remove from heat and set aside.
Step 9
Once the cake is out of the oven, immediately pour the warm coconut frosting over the hot cake. Spread it evenly to cover the entire surface.
Step 10
Allow the cake to cool to room temperature before cutting into squares or slices. Serve and enjoy!
Nutrition Facts
| Serving size | (1476.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3999.9 |
| Total Fat 122.6g | 0% |
| Saturated Fat 53.8g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 508.6mg | 0% |
| Sodium 4519.3mg | 0% |
| Total Carbohydrate 692.7g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 477.1g | |
| Protein 57.6g | 0% |
| Vitamin D 191.8IU | 0% |
| Calcium 604.1mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1581.7mg | 0% |
Source of Calories