Fruit cocktail cake with coconut topping

    1 hour 5 min

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

    29 people made this

    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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    Reviews in English (31)


    This was very good! I added brown sugar and crushed pecans to top before cooking, my whole family loved it!! Will be making this one again!  -  22 Jan 2006  (Review from Allrecipes US | Canada)


    Terrific and Easy! Reminds me of mom's recipe except she used 1 tblsp baking powder and 1/4 tsp salt instead of baking soda. Gives it cake consistency. I also made an adjustment to the topping. On the topping I used 1/2 white granulated sugar and 1/2 cup powdered sugar for the sugar called for. Also note: use unsalted stick butter and unsweetened coconut. Bring your mixture to rapid boil for at least 1 minute. Stir in vanilla after you remove from heat. This will make the topping set up beautifully. Great recipe, will use again. Thanks for the memories :-)  -  08 Jul 2007  (Review from Allrecipes US | Canada)


    If you love a coconut topping and very moist and tender cake with fruit inside, this one's for you. It was excellent! It tastes best still slightly warm or at room temperature. We will definitely make this one again and again.  -  22 Mar 2005  (Review from Allrecipes US | Canada)