Fruit Cocktail Cake VII
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Description
This cake is very moist. It's one of my husband's favorites.
Ingredients
- 2 eggs
- 1 ½ cups white sugar
- 1 (15.25 ounce) can fruit cocktail with juice
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 cup white sugar
- ½ cup butter
- ⅔ cup evaporated milk
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 Facts
serving: 1 - 9x13 inch pan
calories: 371.6 kcal
carbohydrates: 64.5 g
protein: 4.3 g
saturated fat: 7.4 g
cholesterol: 55.4 mg
sodium: 257.7 mg
fiber: 1.5 g
sugar: 49.3 g
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