Save My neighbor Sarah brought this cake to a church potluck years ago, and I watched people go back for thirds without even trying the main dishes. When she finally shared the recipe, I was shocked at how simple it was—just canned fruit cocktail doing all the heavy lifting. That first time I made it, the aroma alone had my kids hovering around the kitchen asking when it would be ready, and the warm frosting soaking into the still-hot cake felt like pure magic.
I remember bringing this to my daughter's soccer tournament bake sale on a spring morning when I'd forgotten it was even happening. I threw it together in twenty minutes, and it sold out before halftime—the other parents were actually asking for the recipe at the concession stand. Watching them huddle around that sheet cake in the bleachers, completely satisfied, made me realize some recipes don't need to be fancy to feel special.
Ingredients
- All-purpose flour (2 cups): The foundation that keeps this cake tender and light, not dense or heavy like you might fear.
- Granulated sugar (1.5 cups for cake): Working with the fruit juice to create that signature moist crumb.
- Large eggs (2): These bind everything and give structure without making you think about technique.
- Canned fruit cocktail in juice (15 oz, undrained): This is the secret—the fruit pieces add texture and the juice keeps the cake impossibly moist.
- Baking soda (1 tsp): A small amount that reacts with the acidic fruit juice to help the cake rise gently.
- Salt (1/2 tsp): Just enough to make the sweetness sing without tasting salty.
- Vanilla extract (1 tsp for cake): Choose real vanilla if you can; it adds a subtle depth that matters here.
- Granulated sugar (1 cup for frosting): Sweetens the frosting and helps it thicken as it cools.
- Whole milk (1/2 cup): Creates a custard-like frosting that soaks right into the warm cake instead of sitting on top.
- Unsalted butter (1/2 cup): The richness that makes every bite feel indulgent.
- Sweetened shredded coconut (1 cup): Toasts slightly as the frosting cooks, creating deeper flavor than you'd expect.
- Chopped pecans or walnuts (1/2 cup, optional): Adds a gentle crunch and nuttiness that plays beautifully with the coconut.
- Vanilla extract (1 tsp for frosting): Echoes the vanilla in the cake for a cohesive flavor story.
Instructions
- Get your oven ready and prep the pan:
- Preheat your oven to 350°F and grease that 9x13-inch pan generously—you want the cake to turn out in one beautiful piece. This step takes thirty seconds but saves you heartbreak later.
- Combine the dry team:
- Whisk together flour, sugar, baking soda, and salt in a large bowl until everything is evenly distributed. This whisking matters because it disperses the baking soda so the cake rises evenly.
- Bring it all together:
- Add the eggs, the entire can of fruit cocktail with its juice, and vanilla extract, then stir gently until just combined—overmixing toughens the cake, so stop as soon as you don't see dry flour streaks. The batter will look looser than typical cake batter, and that's exactly right.
- Pour and spread:
- Transfer the batter to your prepared pan and smooth it out evenly with a spatula. Don't overthink this part; a rough surface is fine.
- Bake until golden:
- Slide into the oven for 30 to 35 minutes, watching for a light golden color on top and a clean toothpick in the center. Your kitchen will smell absolutely incredible during this time.
- Make the frosting magic:
- While the cake bakes, combine sugar, milk, and butter in a saucepan over medium heat and let it bubble gently, stirring occasionally. This takes about 5 minutes and creates a silky mixture that's the key to everything.
- Finish the frosting:
- Once the mixture boils, remove it from heat and stir in the coconut, nuts if using, and vanilla extract. The frosting will smell nutty and warm, and you'll be tempted to eat it with a spoon—don't.
- Create the magic moment:
- The second the cake comes out of the oven, poke holes all over with a fork or skewer—don't be timid, go for dozens of small punctures. Pour the hot frosting over the entire surface and watch it sink into those holes, creating pockets of flavor throughout.
- Let it settle:
- Allow the cake to cool in the pan at room temperature until the frosting sets slightly. This takes about an hour and helps everything meld together beautifully.
Save There's something deeply satisfying about watching someone's face light up when they bite into a slice of this cake and discover how soft and surprising it is. My husband always reaches for a second piece before the first bite is done, which says everything.
Why This Cake Works
The genius of this recipe is that it lets humble canned fruit do the heavy lifting instead of pretending this is something more complicated than it is. The fruit juice in the batter creates moisture that keeps the cake tender for days, while the chunks of fruit add textural surprise and natural sweetness. This is the kind of cake that teaches you that simple ingredients treated with care beat fancy techniques every time.
The Frosting Secret
Most people assume the frosting is whipped and fluffy, but it's actually a poured custard-like topping that soaks right into the warm cake. This matters because it means the frosting isn't sitting on top being forgotten—it's becoming part of the cake itself. The coconut toasts slightly in the butter and milk, which deepens its flavor beyond what raw coconut could ever do.
Serving and Storage
This cake is genuinely better on day two or three because the flavors settle and the moisture distributes evenly, so make it ahead without guilt. Cover it loosely with foil at room temperature, and it will stay moist and delicious for up to four days. A scoop of vanilla ice cream or a mug of coffee beside a warm slice turns this into the kind of moment worth protecting time for.
- Serve it warm from the oven if you want the frosting slightly runny, or at room temperature if you prefer it set.
- If you're nut-free, skip the pecans entirely and the cake loses nothing—the coconut is the star anyway.
- Double the recipe in two pans if you're feeding a crowd, because one pan disappears fast.
Save This cake has shown up at more family gatherings in my life than I can count, and it never disappoints because it knows exactly what it is. It's proof that a recipe doesn't need to be complicated to be genuinely loved.
Questions & Answers
- → What makes the cake moist?
The undrained fruit cocktail adds natural juice which keeps the cake tender and moist during baking.
- → Can I use fresh fruit instead of canned?
Fresh fruit can be used, but canned fruit cocktail with juice helps retain moisture and adds sweetness directly into the batter.
- → How is the coconut frosting prepared?
Sugar, milk, and butter are boiled gently, then shredded coconut, nuts, and vanilla extract are stirred in to create a creamy, textured topping.
- → Are nuts necessary in the frosting?
Nuts are optional; you can omit pecans or walnuts for a nut-free topping without losing flavor or texture.
- → What tools are needed for baking?
You will need mixing bowls, a whisk, a 9x13-inch baking pan, a saucepan for the frosting, measuring cups and spoons, and a fork or skewer.
- → Can the frosting be made with a dairy alternative?
Yes, substituting coconut milk for whole milk in the frosting enhances the coconut flavor and suits dairy-free preferences.