Dessertscrazyforcrust3.7
Fruit Cocktail Cake Recipe
Fruit Cocktail Cake - this easy cake recipe is the perfect coffee cake for breakfast! It's full of coconut and fruit with no oil! This old fashioned recipe is the perfect way to use up canned fruit cocktail.
👥 10 Servings⏱️ Prep & Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Spray a 9x13” pan with nonstick cooking spray.
2
Stir together eggs, sugar, baking soda, salt, vanilla, and cinnamon in a large bowl using a wooden spoon or spatula. Stir in fruit cocktail with the juice, then stir in flour. Pour into prepared pan.
large eggs2(200g) sugar1 cupbaking soda2 teaspoonsvanilla1 teaspoon
3
Stir coconut and brown sugar together and sprinkle over the top of the cake. Bake for ⏱️ 25-35 minutes or until golden brown and a toothpick comes out mostly clean.
4
Make the glaze (optional) by whisking powdered sugar and enough milk for a pourable consistency. Drizzle over cake. Serve warm or room temperature. Store loosely covered for up to 2 days.
Nutrition Facts
calories
226 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
36 g
sodium Content
365 mg
protein Content
3 g
trans Fat Content
0.004 g
cholesterol Content
37 mg
carbohydrate Content
48 g
saturated Fat Content
2 g
unsaturated Fat Content
0.8 g
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