Fruit cocktail cake with coconut topping

Fruit cocktail cake with coconut topping


26 people made this

About this recipe: You can almost taste the tropical isles in this cake made with fruit cocktail and topped with a luscious vanilla coconut icing. Sunglasses optional...


Serves: 12 

  • Cake
  • 2 eggs
  • 300g caster sugar
  • 1 (432g) tin fruit cocktail in syrup, undrained
  • 220g plain flour
  • 1 1/2 teaspoons bicarbonate of soda
  • Topping
  • 200g caster sugar
  • 115g butter
  • 160ml evaporated milk
  • 75g desiccated coconut
  • 1 teaspoon vanilla extract

Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin. Sift together the flour, and bicarb; set aside.
  2. In a large bowl combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread mixture into prepared tin.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
  4. To make the topping:

  5. In a saucepan, combine 200g sugar, butter, evaporated milk and coconut. Bring to the boil over medium heat; cool, stirring and top cake.

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