Fruit Cocktail Coconut Cake (Print version)

Tender cake infused with sweet fruit cocktail and 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

# How to Make:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly distributed.
03 - Add the eggs, undrained fruit cocktail, and vanilla extract to the dry mixture. Stir gently until just combined, avoiding overmixing.
04 - Pour the batter into the greased baking pan and spread it evenly with a spatula.
05 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 - While baking, combine sugar, whole milk, and butter in a medium saucepan. Bring to a gentle boil over medium heat, stirring frequently.
07 - Remove the saucepan from heat and stir in shredded coconut, nuts if using, and vanilla extract until well incorporated.
08 - Immediately after removing the cake from the oven, poke holes across its surface with a fork or skewer. Pour the hot coconut frosting evenly over the cake.
09 - Allow the cake to cool in the pan. Serve warm or at room temperature as desired.

# Expert Tips:

01 -
  • The canned fruit cocktail keeps the cake impossibly moist without any fussy techniques or extra steps.
  • Hot frosting poured over warm cake creates this magical fusion where flavors meld together instead of staying separate.
  • Fifteen minutes of prep means you can have homemade dessert ready faster than you'd think possible.
02 -
  • The frosting must be poured while the cake is still warm; cold cake won't absorb it the same way, and you'll lose the magic of how they meld together.
  • Don't skip the fruit juice—it's what keeps this cake moist for days, transforming what could be a dry cake into something that tastes like it was baked yesterday.
03 -
  • If your frosting seems too thick when you pour it, let it cool for two minutes and it will reach the perfect pourable consistency.
  • Make sure every part of the warm cake gets pierced with holes or some sections won't absorb the frosting and will taste drier than others.
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