Fruit Cocktail Coconut Cake (Printer-Friendly)

Tender cake with sweet fruit cocktail and creamy coconut frosting, perfect for any occasion.

# 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 It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large bowl, whisk together flour, sugar, baking soda, and salt.
03 - Add eggs, undrained fruit cocktail, and vanilla extract to dry ingredients and mix until just combined without overmixing.
04 - Pour batter into prepared pan and spread evenly.
05 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
06 - While cake bakes, combine sugar, milk, and butter in a saucepan. Bring to a gentle boil over medium heat, stirring frequently.
07 - Remove saucepan from heat. Stir in shredded coconut, nuts if using, and vanilla extract.
08 - Immediately after removing cake from oven, poke holes all over the surface with a fork or skewer and pour hot frosting evenly over the cake.
09 - Allow cake to cool in the pan. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The fruit cocktail keeps the cake impossibly moist without fussy techniques or constant worry.
  • That hot coconut frosting soaks right in, making every bite taste like it was meant to be eaten with your hands at a summer picnic.
  • Fifteen minutes of prep means you can have a homemade dessert ready before anyone notices you're missing from the party.
02 -
  • Do not drain the fruit cocktail—that juice is what keeps the cake from turning dry and crumbly by day two or three.
  • Pouring hot frosting onto hot cake is essential; it soaks in and creates that signature tender, almost pudding-like texture that makes people reach for seconds.
03 -
  • When pouring the frosting, don't rush—give it a few seconds between each pour so it soaks in instead of pooling and sliding off.
  • If your frosting cools too much before you get it on the cake, warm it gently over low heat for 30 seconds and it'll become pourable again.
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