Fruit Cocktail Coconut Cake (Printable)

Tender cake with sweet canned fruit cocktail and rich coconut frosting. Ideal for sharing or special treats.

# Ingredient List:

→ Cake

01 - 2 cups all-purpose flour
02 - 1.5 cups granulated sugar
03 - 2 large eggs
04 - 1 can (15 oz) fruit cocktail in juice, undrained
05 - 1 teaspoon baking soda
06 - 0.5 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Coconut Frosting

08 - 1 cup granulated sugar
09 - 0.5 cup whole milk
10 - 0.5 cup unsalted butter
11 - 1 cup sweetened shredded coconut
12 - 0.5 cup chopped pecans or walnuts (optional)
13 - 1 teaspoon vanilla extract

# How to Prepare:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Whisk together flour, sugar, baking soda, and salt in a large mixing bowl.
03 - Add eggs, undrained fruit cocktail, and vanilla extract to the dry ingredients and mix until just combined, avoiding overmixing.
04 - Pour the batter evenly into the prepared pan and smooth the surface.
05 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
06 - While the cake bakes, combine sugar, milk, and butter in a medium saucepan. Heat over medium, stirring frequently until it reaches a gentle boil.
07 - Remove from heat and stir in shredded coconut, nuts if using, and vanilla extract.
08 - Immediately after removing the cake from the oven, poke holes over its surface with a fork or skewer. Pour the hot frosting evenly atop the cake.
09 - Allow the cake to cool completely in the pan before serving warm or at room temperature.

# Expert Advice:

01 -
  • The canned fruit cocktail keeps the cake so tender it practically melts, and you barely have to fuss with it.
  • Hot coconut frosting poured over warm cake creates this incredible fudgy layer that sinks into every crack.
  • It comes together in under an hour and feeds a crowd, which makes it perfect for when you need something impressive but uncomplicated.
02 -
  • The frosting absolutely must go on while the cake is still warm, or it won't soak in properly and you'll miss that signature fudgy texture.
  • Don't skip the holes—they're what allow the frosting to penetrate instead of sitting on top, and that's where the magic lives.
03 -
  • Room-temperature ingredients mix more smoothly, so pull your eggs and milk out of the fridge about 30 minutes before baking.
  • If you don't have a 9x13 pan, you can use two round 8-inch pans, but reduce the baking time to 25 to 28 minutes and check early.
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