Fruit Cocktail Coconut Cake (Printable Version)

Moist, tender cake bursting with fruit cocktail and topped with rich coconut frosting for any occasion.

# 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

# Method:

01 - Preheat the oven to 350°F and grease a 9x13-inch baking pan.
02 - Whisk together flour, sugar, baking soda, and salt in a large bowl.
03 - Add eggs, undrained fruit cocktail, and vanilla extract to the dry ingredients. Mix gently until just combined, avoiding overmixing.
04 - Pour the batter into the prepared pan and spread evenly.
05 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
06 - While the cake bakes, combine sugar, milk, and butter in a medium saucepan. Bring to a gentle boil over medium heat, stirring frequently.
07 - Remove from heat, then stir in shredded coconut, nuts if using, and vanilla extract.
08 - Immediately after removing the cake from the oven, poke holes over the surface using a fork or skewer. Pour the hot coconut frosting evenly across the cake.
09 - Allow the cake to cool completely in the pan before serving. Enjoy warm or at room temperature.

# Expert Tips:

01 -
  • The cake stays incredibly moist for days, unlike drier homemade cakes that disappear too quickly.
  • That warm coconut frosting poured over hot cake creates little pockets of sweetness that feel indulgent without being fussy.
  • It comes together in under an hour from start to finish, making it perfect for unexpected guests or when you need dessert fast.
02 -
  • Do not drain the canned fruit cocktail—that juice is what makes this cake stay moist for days instead of drying out like a regular cake.
  • The frosting must go on the cake while it's still hot so it soaks in properly; cold cake won't absorb it the same way, leaving you with frosting on top instead of throughout.
  • If you forget to poke holes before adding the frosting, you can still pour it on, but those holes are what allow the magic to happen, so remember them next time.
03 -
  • If you want extra coconut flavor, swap the whole milk in the frosting for canned coconut milk, which adds richness and depth.
  • Poke the holes in a grid pattern so the frosting distributes evenly; random scattered holes work too, but a pattern ensures no dry spots.
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