About this recipe:Tinned fruit cocktail and syrup make this cake sweet and moist, walnuts give it a nutty crunch and the buttery, creamy coconut topping gives it the final yum yum factor!
250g plain flour
2 teaspoons bicarbonate of soda
2 pinches salt
300g caster sugar
1 (432g) tin fruit cocktail in syrup, undrained
110g dark brown soft sugar
60g chopped walnuts
150g caster sugar
140g evaporated milk
200g desiccated coconut
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Method Prep:20min › Cook:35min › Ready in:55min
To make cake:
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together the flour, bicarb and salt. Set aside.
In a large bowl, beat eggs and 300g caster sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared tin. Mix together the dark brown soft sugar and chopped nuts; sprinkle on top of cake.
Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
To make topping:
In a small saucepan combine 150g sugar, butter and evaporated milk. Bring to the boil, and stir in coconut.