Fruit Cocktail Cake VII

This cake is very moist. It’s one of my husband’s favorites.

Original recipe makes 1 – 9×13 inch pan

Ingredients

2 eggs
1 1/2 cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
 
1 cup white sugar
1/2 cup butter
2/3 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract

  • PREP

    30 mins

  • COOK

    35 mins

  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, and baking soda; set aside.
  2. In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
  4. To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

Nutrition

Calories: 372 kcal
Carbohydrates: 64.5 g
Cholesterol: 60 mg
Fat: 11.5 g
Fiber: 1.5 g
Protein: 4.3 g
Sodium: 258 mg

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