Coconut-Fruit Cocktail Cake

Submitted by United Church of God on Thu, 2011-07-07 16:17
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Description

This super moist, fruit-filled cake will thrill your taste buds with the warm crunch of toasted coconut.

Summary

Yield
slices
Source

Catherine Friend, Las Vegas, Nevada; Bonnie Shemet, Los Angeles, CA

Prep time1 hour

Ingredients

1⁄2Cupoil
1 1⁄2Cupsugar
2 eggs
2Cupflour
2Teaspoonbaking soda
1⁄2Teaspoonsalt
1Canfruit cocktail (16 ounces, undrained)
1Cupcoconut (divided)
1⁄2Cupnuts (chopped)
3⁄4Cupsugar
1⁄2Cupmilk
1⁄2Cupbutter (1 stick)
1Teaspoonvanilla

Instructions

Beat oil, 1½ cup sugar, and eggs together. Stir together flour, baking soda, salt, and fruit cocktail. Add to egg mixture. Put batter into a greased 13 x 9 pan. Sprinkle ½ cup coconut on top of the batter. Bake at 350º for 40-50 minutes. While baking, make icing with ¾ cup sugar, ½ cup milk, and butter. Boil together for 1 minute, then add vanilla. After taking cake from the oven, and while hot, sprinkle remaining ½ cup coconut, chopped nuts, and icing on top of cake.

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United Church of God
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