This delightful fruit cocktail cake is crafted from scratch, featuring a luscious coconut and pecan sauce that seeps into the cake, making it incredibly rich and moist. You won’t be able to resist indulging in bite after bite!
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Course:
Dessert
Cuisine:
American
Servings:
4
Calories:
138 kcal
INGREDIENTS
For the Cake:
- 2 cups self-rising flour
- 1 (15-ounce) can fruit cocktail, undrained
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups sugar
For the Sauce:
- ½ cup butter or margarine
- 1 ½ cups sweetened coconut flakes
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup chopped pecans
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
- Prepare the Cake Batter: In a large mixing bowl, combine all the cake ingredients. Beat at low speed until blended, then scrape down the sides and continue beating at low speed for an additional minute. Pour the batter into the prepared pan.
- Bake the Cake: Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Sauce: While the cake is baking, combine all the sauce ingredients in a medium-sized saucepan. Place it over medium heat and bring to a boil, stirring constantly. Once boiling, continue to stir and let it boil for 1-2 minutes.
- Add the Sauce: Pour the hot sauce over the baked cake and quickly spread it evenly with a spatula for uniform coverage.
VIDEO
Enjoy this rich and moist fruit cocktail cake that’s sure to be a hit at any gathering!