Description
The Fruit Cocktail Cake is a nostalgic and versatile dessert that combines canned fruit cocktail with simple ingredients for a moist, flavorful cake topped with a sweet coconut caramel layer. It’s perfect for any occasion and easy to modify for various dietary preferences, from gluten-free to vegan. This recipe will charm everyone with its comforting flavor and satisfying texture.
Ingredients
Scale
- 2 cups self-rising flour
- 1 teaspoon baking soda
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) fruit cocktail (drained)
- ½ cup brown sugar (for topping)
- ¼ cup butter (for topping)
- 2 tablespoons milk (for topping)
- ½ cup shredded coconut (for topping)
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking pan.
- Drain the Fruit Cocktail: Drain the canned fruit cocktail thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together flour and baking soda.
- Mix Wet Ingredients: In another bowl, beat eggs and sugar until creamy, then stir in vanilla extract.
- Combine: Gradually add the dry ingredients to the wet mixture, then gently fold in the drained fruit cocktail.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Make the Topping: In a saucepan, melt butter. Stir in brown sugar, milk, and coconut. Bring to a simmer, then spread over the cake.
- Final Bake: Place the cake under a broiler for 2-3 minutes to caramelize the topping.
- Serve: Let the cake cool slightly before serving.
Notes
- You can easily swap the canned fruit cocktail with fresh seasonal fruit.
- For a vegan version, replace eggs with flaxseed or applesauce and use plant-based butter and milk for the topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 100g
- Calories: 220 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: fruit cocktail cake, easy cake recipe, retro cake, coconut topping