Fruit Cocktail Cake

12
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


"Not sure where my mother got the recipe, but she has been making it for a long time. It’s an easy and low-budget option, but it certainly doesn’t taste like it! And if you’re worried about your calorie intake, you could always make the cake without the icing. I promise you, this is absolutely delicious even without it and it is the way my mom makes this, but hubs loves coconut, so I make the icing! Whatever nuts you have on hand work, doesn't matter at all!"

Original recipe yields 12 servings
OK
  • FOR THE ICING

Nutritional

  • Serving Size: 1 (150.1 g)
  • Calories 417.7
  • Total Fat - 17.3 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 56.1 mg
  • Sodium - 338.8 mg
  • Total Carbohydrate - 62 g
  • Dietary Fiber - 1.9 g
  • Sugars - 43.5 g
  • Protein - 6.2 g
  • Calcium - 37.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg

FOR THE THE CAKE


Step 1

Preheat oven to 325 degrees. Grease and flour a 9×13 pan.

Step 2

Mix all ingredients, except brown sugar and nuts, in a bowl.

Step 3

Pour batter into the pan.

Step 4

Combine brown sugar and nuts; sprinkle over batter.

Step 5

Bake for 40 minutes.

Step 6

Make the icing in the last 5 minutes before cake comes out of oven.

Step 7

Spread icing on cake while hot and cake is just out of the oven.

FOR THE BOILED COCONUT ICING


Step 8

Combine icing ingredients in saucepan and boil for 2 minutes.

Step 9

Spoon over cake while still hot.

Step 10

Let cool and enjoy!

Tips & Variations


No special items needed.

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