Moist Fruit Cocktail Cake (Printable Version)

Tender cake with sweet fruit cocktail and rich coconut frosting, ideal for dessert lovers.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 2 large eggs
04 - 1 can (15 oz) fruit cocktail in juice, undrained
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Coconut Frosting

08 - 1 cup granulated sugar
09 - 1/2 cup whole milk
10 - 1/2 cup unsalted butter
11 - 1 cup sweetened shredded coconut
12 - 1/2 cup chopped pecans or walnuts (optional)
13 - 1 teaspoon vanilla extract

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan evenly.
02 - In a large bowl, whisk together flour, sugar, baking soda, and salt until evenly blended.
03 - Add eggs, undrained fruit cocktail, and vanilla extract to the dry mixture. Stir gently until just combined to maintain batter lightness.
04 - Pour the batter into the prepared pan and spread uniformly.
05 - Place in oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
06 - While the cake bakes, combine sugar, whole milk, and butter in a medium saucepan. Heat over medium, stirring often until it reaches a gentle boil.
07 - Remove saucepan from heat and mix in shredded coconut, optional nuts, and vanilla extract until fully incorporated.
08 - Once the cake is removed from oven, poke holes evenly across the surface using a fork or skewer. Immediately pour the hot coconut frosting over the cake to soak in.
09 - Allow the cake to cool completely in the pan. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The undrained fruit cocktail does all the work—no need to fuss with oil or butter measurements, it just comes together.
  • The hot frosting trick means you're pouring it over warm cake and watching it sink in like magic, creating this tender crumb that stays fresh for days.
  • It feeds a crowd without any fussy layering or decorating skills required.
02 -
  • The frosting must be poured while the cake is still warm, otherwise it sits on top like a shell instead of soaking in and creating that tender, moist texture that makes people ask for the recipe.
  • Don't skip poking the holes—they're what let the frosting travel through the cake instead of just coating the surface.
03 -
  • Use a fork instead of a skewer for poking holes—it makes smaller, more numerous punctures that let frosting travel deeper into the cake.
  • If your frosting starts to set before you've poured it all over the cake, set the saucepan back over low heat for 30 seconds and stir gently to loosen it.
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