Fruit Cocktail Coconut Cake

Fruit Cocktail Coconut Cake


10 people made this

About this recipe: Now you can put those tins of fruit cocktail that you have in the cupboard to good use! This is an easy emergency cake with a coconut topping and a sweet icing.


Serves: 12 

  • For the cake
  • 250g plain flour
  • 300g caster sugar
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 (420g) tin fruit cocktail
  • For the topping
  • 110g dark brown soft sugar
  • 115g walnuts, chopped
  • 75g desiccated coconut
  • For the icing
  • 110g margarine
  • 235ml golden syrup
  • 2 (170g) tins evaporated milk
  • 75g desiccated coconut

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm x 32cm rectangular cake tin.
  2. Mix brown sugar, chopped walnuts and coconut together for the topping. Set aside.
  3. In a large bowl, mix together the flour, sugar, bicarbonate of soda and salt. Make a well in the centre and pour in the eggs and tin of fruit cocktail with juice. Mix well and pour into prepared cake tin. Sprinkle with topping mixture.
  4. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  5. In a saucepan, combine margarine, golden syrup, evaporated milk and desiccated coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles. Cool before serving.

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