Buttery coconut fruit cocktail cake

    55 min

    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!

    36 people made this

    Serves: 12 

    • Cake
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 pinches salt
    • 2 eggs
    • 300g caster sugar
    • 1 (432g) tin fruit cocktail in syrup, undrained
    • 110g dark brown soft sugar
    • 60g chopped walnuts
    • Topping
    • 150g caster sugar
    • 115g butter
    • 140g evaporated milk
    • 200g desiccated coconut

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

      To make cake:

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together the flour, bicarb and salt. Set aside.
    2. 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.
    3. 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.
    4. To make topping:

    5. In a small saucepan combine 150g sugar, butter and evaporated milk. Bring to the boil, and stir in coconut.

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    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    My girlfriend had given me a fruit cocktail recipe a few months back but it just wasn't coming out right whenever I baked it. I decided to search the site and saw this recipe. I baked it on Christmas day, this cake is SLAMMING. When my husband keeps going back for more you know its good. I bake an extra one and took it to work and it was gone in no time. Very, very good. I will definitely keep this one and throw out the one my girlfriend gave me. Thanks  -  26 Dec 2002  (Review from Allrecipes US | Canada)


    This is a GREAT cake. I made a few modifications. I added a teaspoon of vanilla to the "cake". I didn't have evaporated milk for the topping so I used sweetened condensed milk and omitted the sugar. It was fabulous--my family loved it. Definitely a "keeper".  -  09 Apr 2001  (Review from Allrecipes US | Canada)


    This has to be the easiest recipe to follow and the best cake we have ever eaten! I added extra coconut and nuts because I can not get enough of those ingredients. The topping is just as wonderful as the cake. A very old fashioned flavor. Love it!  -  07 Apr 2008  (Review from Allrecipes US | Canada)