Fruit Cocktail Coconut Cake (Printable)

Tender cake infused with fruit cocktail and topped with creamy coconut frosting for a delightful treat.

# What You 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 Steps:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.
02 - In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly mixed.
03 - Add eggs, undrained fruit cocktail, and vanilla extract to the dry mixture. Stir gently until just combined, avoiding overmixing.
04 - Pour the batter into the prepared pan and spread it evenly to the edges.
05 - Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center exits clean.
06 - While baking, combine sugar, whole milk, and butter in a medium saucepan. Bring to a gentle boil over medium heat, stirring frequently.
07 - Remove the saucepan from heat, then stir in the shredded coconut, nuts if using, and vanilla extract until fully incorporated.
08 - Once the cake is removed from the oven, poke holes all over its surface with a fork or skewer. Immediately pour the hot coconut frosting evenly over the cake.
09 - Allow the cake to cool completely in the pan before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • It's practically impossible to mess up, which means even tired Wednesday evenings can end with homemade cake.
  • The canned fruit keeps everything moist for days, so it actually tastes better the next day.
  • One pan, minimal dishes, and about an hour from start to first bite.
02 -
  • The frosting must be hot and poured immediately onto the hot cake—this is what makes it seep into every layer instead of sitting on top.
  • Undrained fruit cocktail is not optional; those fruit pieces and the juice are what make this cake sing.
  • If you forget the holes and pour the frosting onto a completely cooled cake, you'll still have a delicious cake, just a different texture, so don't panic.
03 -
  • Use real vanilla extract, not imitation—the difference is subtle but matters in a cake this simple and straightforward.
  • If your coconut frosting breaks or looks grainy, it usually means the temperature dropped too fast; just give it another gentle stir over the tiniest flame and it smooths right out.
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