Recipe by newspapergal
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)
Top Review by Jennie S.
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.
- 1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
- 1 (16 ounce) can fruit cocktail, undrained
- 1 cup coconut, plus
- 1⁄2 cup coconut
- 2 eggs
- 1⁄2 cup brown sugar
Directions See How It's Made
- 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.