1/4 Photos of Fruit Cocktail Cake Icing
I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Fruit Cocktail Cake.
My Private Note
Units: US | Metric
- 1Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
- 2Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
- 3Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Fruit Cocktail Cake)!
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Fruit Cocktail Cake Icing
Serving Size: 1 (67 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 296.3
- Calories from Fat 192
- Total Fat 21.3 g
- Saturated Fat 12.3 g
- Cholesterol 42.2 mg
- Sodium 116.3 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 1.0 g
- Sugars 26.2 g
- Protein 1.3 g