Fruit Salad Cake with Coconut

    Fruit Salad Cake with Coconut

    (16)
    1save
    1hour


    17 people made this

    A moist cake that is loaded with a whole tin of fruit salad. Topped a buttery desiccated coconut icing. This cake is delicious served while still slightly warm.

    Ingredients
    Serves: 15 

    • 2 cups (250g) plain flour
    • 1 cup (200g) white sugar
    • 3/4 teaspoon salt
    • 1 1/2 teaspoons bicarb soda
    • 2 eggs
    • 1 (450g) tin fruit salad
    • 1 cup (200g) white sugar
    • 1 cup (250ml) milk
    • 120g butter
    • 1 cup (80g) desiccated coconut

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Sift together flour, 1 cup sugar, salt and bicarb soda. Beat 2 eggs and pour over dry mixture. Add fruit salad. Stir together.
    2. Grease and flour cake tin. Bake at 170 degrees C for 45 minutes.
    3. Over low heat, cook together 1 cup sugar, 1 cup (250ml) milk, 120g butter and coconut. Pour over cake while still hot.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (16)

    by
    13

    This cake was great, I did a few things different. I put the fruit cocktail in the food processor first to make the chunks smaller. I omitted the coconut and poked holes in the cake before I poured on the sauce. Then put it in the fridge to cool and then topped it with cool whip. A tip I have is to cook the sauce up to a rolling boil for one minute. I received alot of compliments on this cake  -  26 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    9

    This cake is awesome! I found it while looking for a cake that starts with "U" (don't ask), and was pretty skeptical. Now it is in our permanent recipe box. My husband even asked for it for his birthday. I used "No sugar added" fruit cocktail. The icing never did get thick, but it soaked into the cake and made it deliciously moist. This is a must try!  -  22 May 2002  (Review from Allrecipes USA and Canada)

    by
    7

    This is my new Favorite cake!! i made it in a bundt pan,& it was not "ugly" at all! i used a can of lite cherry pie filling & a can (drained) of pinappple tidbits in place of fruit cup (used what i had) and had coconut extract,which i added to the icing. Poked holes in the top, poured icing over top & spooned some of the coconut on top. Delicious!  -  25 Mar 2005  (Review from Allrecipes USA and Canada)

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