Classic Fruit Cocktail Cake is one of those recipes that's been bringing people together for generations. There isn't a church social or family gathering where this cake hasn't made an appearance, and for good reason! This fruit cocktail cake is wonderfully moist, filled with sweet fruit pieces, and topped with the most delicious brown sugar-coconut mixture you can imagine.
What makes this cake special isn't just its amazing taste - it's how it brings back memories of shared desserts and happy gatherings. The fruit cocktail coconut cake gets even better when you pour over a warm, creamy coconut sauce that takes it from delicious to absolutely irresistible.
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🗝️ Recipe's key points
- Every bite is perfectly moist thanks to the fruit cocktail baked right into the batter
- The double layer of coconut - both in the topping and sauce - adds incredible flavor and texture
- It's an easy cake to make ahead, and it actually tastes even better the next day
- This cake with fruit cocktail feeds a crowd, making it perfect for gatherings and celebrations
Whether you're looking for a reliable potluck dessert or a special treat for your family, this cake never disappoints. The combination of moist cake, sweet fruit, and two layers of coconut goodness makes it a recipe everyone loves.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the fruit cocktail cake recipe card (printable) at the bottom of the page.
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- Brown sugar - light or dark, both work well here
- Walnuts - pecans make a great substitute if you prefer
- Flaked coconut - look for unsweetened to control the sweetness
- All-purpose flour - no need for cake flour, regular works perfectly
- Fruit cocktail – one can plus the juice
- Eggs - take them out of the fridge 30 minutes before baking
- Baking soda - make sure it's fresh for the best rise
- Kosher salt - just a bit brings out all the flavors and helps balance the sweetness
- Butter - this helps make that silky smooth coconut sauce for the topping.
- Light corn syrup - find this in the baking aisle near the maple syrup
- Evaporated milk - not to be confused with sweetened condensed milk
- Maraschino cherry – this is used for garnishing (optional)
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Position your oven rack in the center and preheat to 350°F. In a medium bowl, measure out the brown sugar.
- Combine the brown sugar, chopped walnuts, and 1 cup of flaked coconut for the topping. Set this aside for now.
- Prepare your 9x13-inch baking dish by greasing it well, then dust lightly with flour. Tap out any excess flour.
- In a large mixing bowl, whisk together the flour, white sugar, baking soda, and salt until well combined.
- Using the back of a spoon, create a well in the center of your dry ingredients. Add the eggs and the entire can of fruit cocktail (with juice) to the well.
- Mix everything together until just combined - don't overmix.
- Pour the batter evenly into your prepared baking dish, using a spatula to smooth the top.
- Sprinkle the brown sugar-coconut topping mixture evenly over the batter. Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
- When the cake is nearly done, prepare the sauce. In a medium saucepan over medium heat, combine the butter, corn syrup, evaporated milk, and remaining flaked coconut.
- Cook, stirring constantly, until the mixture comes to a boil and thickens slightly.
- Remove the cake from the oven and immediately pour the hot sauce evenly over the top. Return the cake to the oven for about 5 minutes, just until the sauce starts to bubble.
- Transfer to a wire rack and let cool for at least 20 minutes before cutting into squares.
🥫 Storage
Your fruit cocktail cake will stay fresh in an airtight container on the counter for 3 days, or up to a week in the fridge. You can even freeze it for up to 3 months, though I'd wait to add the sauce until serving day.
📚 Variations
- Dairy-Free: Replace the butter in the sauce with coconut oil for a dairy-free version. The coconut oil adds to the tropical flavor while maintaining the rich texture.
- Nut-Free: Skip the walnuts in the topping if you need a nut-free cake. You can replace them with additional coconut or crushed graham crackers for crunch.
- Coconut-Free: If you're not a fan of coconut, you can omit it from both the topping and sauce. Replace the coconut in the topping with chopped pecans, and simply leave it out of the sauce for a smooth butter sauce.
- Spiced Version: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a warm, spiced variation that's perfect for fall and winter.
👩🏻🍳 Tips
- Grease and flour your baking pan thoroughly, ensuring that you get into all the corners. This extra care prevents any sticking and makes serving much easier.
- Don't drain the fruit cocktail before adding it to the batter. The syrup adds moisture and sweetness to the cake that's essential for the right texture.
- When making the sauce, stir constantly and watch the heat. If it gets too hot, the butter can separate, making the sauce grainy instead of smooth.
- Let the cake cool for at least 20 minutes before cutting. The sauce needs time to set up - if you cut too soon, it will run all over the plate instead of staying on top of the cake.
- If your coconut starts to brown too quickly while baking, loosely tent the cake with aluminum foil. This prevents the topping from burning while the cake finishes baking.
- When pouring the hot sauce over the cake, do it slowly and evenly. This ensures every piece gets its fair share of the topping.
🤔 FAQs
For this classic recipe, stick with canned fruit cocktail. It's not just about the fruit - the syrup is part of what makes this cake so special.
Absolutely! In fact, this cake with fruit cocktail tastes even better after the flavors have had time to come together overnight.
Yes - wrap it well and freeze for up to 3 months, but save the sauce for serving day.
If you're not a fan of coconut, you can omit it from both the topping and sauce. Replace the coconut in the topping with chopped pecans, and simply leave it out of the sauce for a smooth butter sauce.
Make this cake gluten-free by substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Look for one that contains xanthan gum for best results.
📗 Related Recipes
If you love cakes bursting with fruit, you'll want to try these recipes, too!
🍽 What to serve with Fruit Cocktail Cake
Serve your cake with a scoop of vanilla ice cream, fresh whipped cream, a cup of coffee or tea, and extra toasted coconut if you're feeling fancy!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Mixing bowls
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
- Mixing spoon
- Baking pan – you will need a 13 X 9-inch
- Saucepan – for making the brown sugar coconut glaze
📞 Chiacchierata (chat)
Oh, this torta (cake) just makes me smile! It's one of those recipes that feels like a warm abbraccio (hug) from the past. My suocera (mother-in-law) always brought it to potlucks and church socials, and it was the first dessert to disappear—every time! The combinatioon of moist fruit cocktail cake, flaky coconut topping, and the sweet drizzle of coconut sauce is pure magic.
Whether you serve it with whipped cream and a cherry or enjoy it plain, it's a dolce (dessert) that never fails to impress. So, go ahead and bake this sweet little slice of nostalgia. Fidati di me (trust me), everyone will be asking for the recipe.
This Fruit Cocktail Cake recipe is more than just a dessert - it's a reminder of shared meals and happy gatherings. Simple ingredients come together to create something truly special, and I hope it becomes a favorite in your cucina (kitchen), too. Buon appetito!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Classic Fruit Cocktail Cake with Coconut Bliss Topping
Equipment Needed
Ingredients
For the topping
- ½ cup brown sugar
- 1 cup chopped walnuts
- 1 cup flaked coconut
For the cake
- 2 cups all-purpose flour plus more, to taste, for dusting the dish
- 1 ½ cups white sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 eggs
- 15.25 ounce fruit cocktail, including the juices
For the sauce
- ½ cup butter
- 1 cup light corn syrup
- 1 cup evaporated milk Not sweetened condensed!
- 1 cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the brown sugar, the walnuts, and 1 cup of the flaked coconut and stir to combine. Set aside.
- Grease a 9x13-inch baking dish, and then, using the extra flour, lightly dust the dish and tap out any excess.
- In a large bowl, add 2 cups of the remaining flour, the sugar, the baking soda, and the salt and stir to combine.
- With the back of a spoon, make a well in the center of the flour mixture and add the eggs and the fruit cocktail with the juice, and mix well to combine.
- Evenly pour the batter mixture into the prepared baking dish. Sprinkle the topping mixture over the batter.
- Bake, uncovered, until a toothpick inserted into the center of the cake comes out clean, for about 30-35 minutes.
- About 10 minutes before the cake is ready, place a medium saucepan over medium heat. Add the butter, corn syrup, evaporated milk, and the rest of the flaked coconut. Stir constantly until the mixture boils and thickens.
- Transfer the cake from the oven to a wire rack, evenly pour the sauce over the top of the cake, and
- transfer it back to the oven and bake until it bubbles, about 5 minutes. Do not over-bake.
- Transfer the cake from the oven back to the wire rack and let it cool slightly before serving.
- With a sharp knife, cut the cake into serving-size pieces, plate, and serve.
Notes
- Grease and flour your baking pan thoroughly, making sure to get into all the corners. This extra care prevents any sticking and makes serving much easier.
- Don't drain the fruit cocktail before adding it to the batter. The syrup adds moisture and sweetness to the cake, which is essential for achieving the right texture.
- When making the sauce, stir constantly and watch the heat. If it gets too hot, the butter can separate, making the sauce grainy instead of smooth.
- Let the cake cool for at least 20 minutes before cutting. The sauce needs time to set up - if you cut too soon, it will run all over the plate instead of staying on top of the cake.
- If your coconut starts to brown too quickly while baking, loosely tent the cake with aluminum foil. This prevents the topping from burning while the cake finishes baking.
- When pouring the hot sauce over the cake, do it slowly and evenly. This ensures every piece gets its fair share of the topping.
Nutrition
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