Fruit Cocktail Coconut Cake Recipes

Steps:

• Preheat to 325*.
• Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
• Blend, then beat at medium speed for 2 minutes.
• Pour batter into greased 9x13 pan, or two 8x8 pans.
• Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
• Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
• Serve warm or room temp; stays moist for several days.

Steps:

• CAKE:.
• Beat sugar, eggs and oil together.
• Add flour, salt and baking soda.
• Add fruit cocktail with the juice; mix well.
• Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
• Sprinkle coconut over batter.
• Bake at 350 degrees Fahrenheit for 45 minutes.
• FROSTING:.
• Place butter, sugar and evaporated milk in a medium size saucepan.
• Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
• Remove from heat.
• Add vanilla extract, coconut and nuts.
• Spread mixture onto cake while both are still hot.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray.
• In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar.
• Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.

Steps:

• Pre-heat oven to 350 degrees.
• Melt one stick of butter in a microwave safe dish for 1 minute 40 seconds on 50% power.
• Pour entire contents of fruit cocktail cans (juice and all) into a 8 X 11 glass pan that has been sprayed with cooking spray. Spread fruit cocktail evenly on bottom of pan.
• Sprinkle box of yellow cake mix, evenly, over top of fruit cocktail. Do NOT mix cake mix and fruit cocktail. Use the back of a spoon to smooth out cake mix.
• Drizzle melted butter over top of cake mix. (Cake mix does not need to be completely covered in butter).
• (Optional - sprinkle a small amount coconut on top of the cake before baking, photo shows it with coconut).
• Bake on 350 degrees for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, mix sugar and melted butter or margarine. Add eggs, and beat well. Mix in flour and vanilla. Stir in fruit cocktail. Pour batter into prepared pans.
• Bake for 25 to 35 minutes, or until cake tests done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Steps:

• In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

Steps:

• In a large bowl, stir together flour, sugar, baking soda and salt.
• Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
• Pour into a greased 9 inch x 13 inch pan.
• Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
• This cake is best with Fruit Cocktail Cake Icing #7062.

Steps:

• Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
• Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
• Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
• In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9-inch pan.
• In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.
• Stir in flour, blending well, then turn into the prepared pan.
• Bake for 30- 35 minutes or until cake tester comes out clean.
• Leave cake in pan.
• To make the icing-------------------->>>.
• In a medium saucepan combine sugar, milk and butter and bring to a boil.
• Boil for a minute.
• Stir in vanilla.
• Pour hot syrup over fork poked cake while it is still hot from the oven.
• Serve from pan while still warm or cooled.

Steps:

• Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
• Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
• To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
• To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.

Steps:

• Mix together flour, sugar, eggs, baking soda and fruit cocktail.
• In a separate bowl, mix the brown sugar and nuts.
• Spoon the cake batter into an ungreased 9 X 13 inch cake pan.
• Sprinkle sugar/nut mixure over cake.
• Bake at 325 degrees for 40 minutes.
• When cake is almost done, place the butter, sugar and evaporated milk in a sauce pan.
• Bring to a boil and continue to boil for 5 minutes.
• Add coconut and vanilla.
• As soon as the cake is out of the oven, pour the frosting over the top of the cake.
• Important- both the cake and the frosting must be hot.
• Enjoy warm or room temperature.