Prep 15 mins
Cook 40 mins
This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)
- Preheat to 325*.
- Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
- Blend, then beat at medium speed for 2 minutes.
- Pour batter into greased 9x13 pan, or two 8x8 pans.
- Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
- Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
- Serve warm or room temp; stays moist for several days.
This is a great recipe! I of course can never leave a great recipe alone so I made a couple of additions and changes and it turned out great. I used a banana cake mix (Duncan Hines), regular fruit cocktail and one banana (mashed) other than that everything else was the same. Super moist and flavorful! I admit I wasn't paying attention but I know I baked it a little longer than 45 minutes but that may have been more to do with oven temp than the addition of the banana. But heck, that's why we keep toothpicks isn't it.
This recipe converts extremely well to a diabetic friendly dessert. I made this to take to work today and we have several that are diabetic, so I made a few adjustments to accomodate those who prefer less sugar. I used a sugar free cake mix and no sugar added fruit cocktail. I used one 14 oz. can of fruit cocktail with the juice and then drained another one and added just the fruit. I topped it off with the remaining coconut and Splenda brown sugar mixed with about two tablespoons of melted butter to make a cumbly coconutty topping. The cake was so moist and no one could believe that it was almost completely sugar free. This recipe is a keeper for sure.
Love this cake. I changed it up and made it gluten free by using a white gluten free cake mix and then only had to bake it for 35 min at 350. My family loved it and wants me to make another one. Big hit at our house. I shared this recipe many times already and told them to come to food.com It was so moist and actually was better the second day for more flavor anyway.