Fruit Cocktail Cake

5 from 25 votes

This Fruit Cocktail Cake is a moist cake that is filled with sweet fruit cocktail flavors. And, then topped wtih a creamy coconut pecan frositng.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 252kcal

Author: Wendy

Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
To the bowl, add the eggs and fruit cocktail with the syrup. Stir until completely blended.
Fold in the coconut.
Transfer the batter to the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and place on a wire rack.
For the frosting, place the butter, sugar, and evaporated milk into a 2 quart sauce pan. Bring the mixture to a boil over medium heat, stirring often. Continue to boil for two minutes. Remove the frosting from heat and stir in the vanilla. Add the pecans in coconut, stirring just until mixed.
Pour the frosting over the cake, spreading evenly.
Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.

If you are in a hurry and don't have time to make a homemade frosting for this recipe you can use a can of coconut pecan frosting from the grocery store.
Be careful to not overmix this cake, overmixing can cause your cake to be tough. You want to mix just until the cake ingredients are combined.
Watch your cake closely while it is in the oven, you don't want to overbake the cake. That will result in a dry cake instead of a moist cake.
Spray your baking dish with nonstick baking spray or you can grease and flour your pan.
I recommend using a glass or ceramic baking dish to make this recipe. I never suggest baking a cake in a metal baking pan.