Fruit Cocktail Cake – My Baking Habit

Fruit cocktail cake is a retro recipe that stands the check of time! This cake is moist and barely candy, topped with a decadent coconut and pecan frosting.

Possibly it’s as a result of I grew up studying to bake from my Nana, however I sort of love old school recipes. 

Typically they’re sort of quirky, like eggless chocolate cake. Typically they use a variety of jello or cool whip, like strawberry pretzel salad or watergate salad.

And typically they’re simply darn scrumptious, like date cake, date bread, and this fruit cocktail cake.

What’s fruit cocktail cake?

For those who’ve by no means heard of fruit cocktail cake…properly, you’re not alone. That is undoubtedly a retro recipe that’s wildly widespread in some areas and fairly unknown in others.

However I’m petitioning that we convey this recipe again into recognition, as a result of it actually is an efficient one!

Fruit cocktail cake consists of a moist, barely candy cake that’s topped with a scorching coconut and pecan frosting. It may be served heat or at room temperature.

It’s referred to as fruit cocktail cake as a result of a complete can of fruit cocktail makes up the moist substances within the cake batter. (Sort of like how we make simple peach espresso cake!)

The fruit cocktail provides the cake a barely fruity taste, tons of moisture, and a little bit of sweetness. Once you pair it with the wealthy frosting, it’s nearly unattainable to cease after only one piece!

Oh, and did I point out that it’s a SUPER simple recipe to make? Like, you actually simply want 1 bowl to make the cake batter. 

Methods to make fruit cocktail cake

That is such a simple to recipe to make, I guess this fruit cocktail cake goes to enter everlasting rotation at your own home whenever you want a easy dessert.

Components you’ll want

For the fruit cocktail cake batter, you have to:

• 1 1/2 cups granulated sugar
• 2 massive eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon high-quality sea salt
• 1 (15.25 ounce) can fruit cocktail in heavy syrup, undrained

Tremendous quick ingredient checklist, proper? For those who bake rather a lot, you in all probability have already got most of what you want readily available.

You’ll discover that apart from the eggs, there isn’t a fats on this recipe. However I promise that the fruit cocktail continues to be going to present this cake a moist, wealthy texture, so that you gained’t miss the butter or oil!

You do want to make use of fruit cocktail in heavy syrup, not juice. And ensure you do NOT drain it! You want the syrup for the cake batter to return collectively.

For those who don’t like all the fruits in fruit cocktail or if you’re allergic to a few of them, you possibly can simply substitute a 15.25-ounce can of diced pears or peaches in heavy syrup as a substitute.

The frosting is de facto what makes this cake shine. For that, you have to:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• 1 (5-ounce) can evaporated milk
• 1 teaspoon pure vanilla extract
• ¾ cup toasted chopped pecans
• ¾ cup toasted flaked coconut

It is a scorching frosting that will get cooked collectively on the range earlier than you pour it over the still-warm cake. 

You should utilize sweetened or unsweetened coconut, whichever you occur to have readily available.

I wish to toast the pecans and coconut earlier than including them to the frosting, however you’ll be able to depart them each untoasted if you need.

Making this simple cake

The batter for this cake comes collectively in a single bowl.

In a big bowl, whisk collectively the sugar and eggs till mild in shade and properly mixed. Whisk within the vanilla.

Switching to a spatula, stir within the flour, baking soda, baking powder, salt, and fruit cocktail with its syrup. Unfold the batter right into a greased 9×13-inch cake pan.

Bake the cake at 350°F. for 35-40 minutes; the highest of the cake will likely be darkish and a toothpick inserted within the middle will come out clear. 

About 10 minutes earlier than the cake is finished baking, begin making the frosting.

In a medium saucepan over medium warmth, mix the butter, sugar, and evaporated milk and convey to a boil, stirring sometimes. As soon as boiling, begin stirring continuously and boil for two minutes.

After 2 minutes, take the pan off the warmth and stir within the vanilla, pecans, and coconut.

When the cake is finished baking, use a fork to poke holes all throughout the cake. Pour the new frosting over the new cake and unfold it out evenly with a spatula.

Let the fruit cocktail cake cool for no less than 15-20 minutes earlier than reducing and serving. Serve heat or at room temperature.

Useful assets

• Earlier than you begin baking, ensure you know the right way to measure flour appropriately in order that your cake seems good each time.
• For additional taste, strive toasting the pecans earlier than including them to the frosting. For those who haven’t carried out this earlier than, take a look at my information on the right way to toast nuts.
• I additionally wish to toast the coconut for the frosting. Be taught the right way to toast coconut with a number of totally different strategies.

Steadily requested questions