Fruit Cocktail Cake Vii Recipe

Name: Fruit Cocktail Cake Vii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 1/2 cups white sugar; 1 (15.25 ounce) can fruit cocktail with juice; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 cup white sugar; 1/2 cup butter; 2/3 cup evaporated milk; 1 cup flaked coconut; 1 teaspoon vanilla extract

Servings: persons

2 eggs
1 1/2 cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup white sugar
1/2 cup butter
2/3 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
2
In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
3
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
4
To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

978

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1 1/2 cups white sugar, 1 (15.25 ounce) can fruit cocktail with juice, 1 3/4 cups all-purpose flour, and more.

Yes, Fruit Cocktail Cake Vii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit Cocktail Cake Vii

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