Classic Fruit Cocktail Cake with Coconut Bliss Topping

Side view of a square of classic fruit cocktail cake with a dollop of whipped cream and a maraschino cherry on top.

5 from 1 vote

Classic Fruit Cocktail Cake with Coconut Bliss Topping

This classic fruit cocktail cake is an heirloom recipe that deserves a comeback! Moist fruit cocktail cake topped with a brown sugar-flaky coconut layer and drizzled with a sweet coconut sauce is the ultimate retro dessert. Whether for potlucks, family gatherings, or a special treat, this cake will steal the show.

Prep Time30

Cook Time35

Resting time5

Total Time1 10

Course: Cake dessert

Cuisine: American

Servings: servings

Calories: 560kcal

Author: Marisa Franca @ All Our Way

Equipment

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

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.

TIPS:

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