Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.

Ingredients Nutrition

Directions

  1. CAKE:.
  2. Beat sugar, eggs and oil together.
  3. Add flour, salt and baking soda.
  4. Add fruit cocktail with the juice; mix well.
  5. Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
  6. Sprinkle coconut over batter.
  7. Bake at 350 degrees Fahrenheit for 45 minutes.
  8. FROSTING:.
  9. Place butter, sugar and evaporated milk in a medium size saucepan.
  10. Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
  11. Remove from heat.
  12. Add vanilla extract, coconut and nuts.
  13. Spread mixture onto cake while both are still hot.
  14. Serve warm or at room temperature.
Most Helpful

Everyone liked this cake. At first I thought there would not be enough frosting to cover the cake but I kept smoothing it out with a spatula and was able to cover the cake. I thought I would recommend making double the recipe but if I had, that would have been too sweet. So follow the recipe as written and work the frosting into a thin layer across the entire cake. It is a very nice every day kind of cake.

Marie Nixon April 07, 2012

Mmmmm, this cake is so good. I made the recipe exactly as written and it turned out GREAT! The topping is sweet, gooey and delicious. Thanks for sharing your recipe. Made for Pick A Chef, Spring 2010.

michelles3boys April 21, 2010

darlene called this hurricane cake or texas tonado was served in knoxville state fair 1982

Dienia B. April 21, 2009