Ingredients for - Fruit Cocktail Cake
How to cook deliciously - Fruit Cocktail Cake
1. Stage
Preheat the oven to 350°F. In a large bowl, combine the sugar, flour, eggs, vanilla extract, lemon juice, baking soda, salt and fruit cocktail (including the syrup), and mix well, making sure each ingredient is evenly distributed. Editor’s Tip: Fresh lemons are preferred over store-bought lemon juice in a jar. One lemon equals 2 tablespoons of lemon juice. Cut a lemon in half and squeeze each half into a small bowl, removing any seeds from the pulp before adding the juice to the other ingredients.
2. Stage
In a small bowl, combine the brown sugar and sweetened shredded coconut, then set it aside. Editor’s Tip: Using a fork and not a spoon to combine the two ingredients ensures the topping won’t have clumps.
3. Stage
Pour the cake batter into a 13x9-inch pan, sprinkle it with the brown sugar mixture, then bake it for 35 to 40 minutes.
4. Stage
Combine the evaporated milk, sugar, vanilla extract, butter, shredded coconut and chopped walnuts in a medium-sized saucepan, stirring constantly. Once the sauce comes to a boil, stir for one to two more minutes before removing it from the heat.
5. Stage
After the cake is finished baking, while it’s still warm, pour the sauce on top. Cool to room temperature before serving.
