Fruit cocktail
adds sweetness to this cake.
Fruit cocktail cake is not the same as a holiday fruit cake. The dense fruit cake often regifted uses dried or candied fruits, while the fruit cocktail version contains canned fruit cocktail in a light textured cake. Adding coconut frosting on top of the cake lends a tropical touch and complements the pineapple in the canned fruit cocktail. The syrup in the can of fruit adds sweetness to the cake recipe, and it is an important ingredient. Often called a "dump cake" because the ingredients are dumped into a bowl and mixed, the fruit cocktail cake is ideal for when you are short on preparation time. Add this to my Recipe Box.
Instructions
Bake the Fruit Cocktail Cake
1. Spray the inside of the baking pan and lightly dust it with flour. Turn the pan upside down to knock out excess flour.
2. Preheat the oven to 350 degrees F.
3. Combine the flour, sugar, butter, extracts, eggs, baking soda, salt, ginger and nutmeg, and the entire contents of the can of fruit cocktail in a bowl.
4. Stir thoroughly to combine all the ingredients.
5. Pour the cake batter into the prepared baking pan.
6. Bake the cake at 350 degrees F for 30 to 35 minutes or until a toothpick comes out from the center without any crumbs or batter attached.
7. Cool the cake in the pan for 1 hour at room temperature until cool to the touch.
Prepare the Coconut Frosting
8. Beat with a hand mixer the cream cheese, butter, extract and powdered sugar until thoroughly combined.
9. Stir in the coconut to the frosting mixture by hand.
10. Spread the coconut frosting over the entire surface of the cooled fruit cocktail cake and serve.
Tags: coconut frosting, fruit cocktail, adds sweetness, canned fruit, canned fruit cocktail, cocktail cake