Fruit Cocktail Cake III
1 white or yellow cake mix
1 can fruit cocktail, 16 ounce
2 1/3 cup Angel Flake coconut, divided
1/2 cup brown sugar
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
Preheat oven to 325 degrees F.
Grease a 9 x 13 inch cake pan.
Combine cake mix, fruit cocktail with syrup, 1 cup of the coconut, and eggs in a mixing bowl.
Beat at medium speed for about 2 minutes.
Pour batter into the prepared pan.
Sprinkle with the brown sugar.
Bake for 45 minutes.
Make the topping by bringing the butter, granulated sugar, and milk to a boil in a small saucepan.
Boil for about 2 minutes while stirring.
Remove from heat and stir in the remaining coconut.
Spoon the topping over the hot cake.
Serve this warm or cooled.
Pairs Well With
Another variation of the fruit cocktail cake, this one is titled The Ugly Duckling Cake on my recipe card. Unlike the other two versions, this recipe calls for a cake mix.