Fruit Cocktail Spice Cake

5 from 1 vote

Fruit Cocktail Spice Cake has been loved by my family for years! It's a spice cake with canned fruit cocktail added, topped with a sweet coconut topping.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: birthday cake, cake, coconut, dessert, fall dessert, fruit cocktail, spice cake, Thanksgiving

Servings:

Calories: 375kcal

Author: Carissa Serink

Equipment

9x13" Baking Pan
Stand Mixer or hand mixer

Ingredients

1 1/4 cups all-purpose flour
1 cup whole wheat flour (optional - replace with more all-purpose flour if desired)
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon mace
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated or ground nutmeg
2 large eggs
1 cup sugar
1 teaspoon vanilla
15 oz can fruit cocktail
1 1/4 cups unsweetened shredded coconut
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
1/2 cup sugar

Instructions

Place oven rack in the middle position and heat oven to 350°F. Lightly grease a 9x13" baking pan with cooking spray or butter, set aside.
Whisk together 1 1/4 cups all-purpose flour, 1 cup whole wheat flour, 1 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon mace, 1/4 teaspoon ground allspice, and 1/4 teaspoon freshly grated or ground nutmeg in a medium bowl. Set aside.
Lightly beat 2 large eggs using a stand mixer or hand mixer on medium speed. Add 1 cup sugar and 1 teaspoon vanilla. Beat on high for 2-3 minutes until light and foamy. Turn mixer to low speed and slowly add the flour mixture. Mix until incorporated - it will be very dry. Add 15 oz can fruit cocktail with its liquid and mix until just incorporated. Turn mixer off and finish mixing with a spatula to ensure all dry bits are mixed in.
Pour the batter into the prepared cake pan and smooth with a spatula. Sprinkle 1 1/4 cups unsweetened shredded coconut evenly over the top of the batter. Bake until a skewer inserted in the middle of the cake comes out clean, 35-40 minutes.
While cake is baking, melt 1/2 cup (1 stick) unsalted butter in a small saucepan over medium heat. Once melted, add 1/2 cup whipping cream and 1/2 cup sugar. Bring to a boil over medium heat and simmer for 5 minutes to form a syrup. Remove from heat.
When cake is done, poke the top all over with a fork or chopstick. Pour syrup evenly over the top of the cake and cool before serving.

Notes

Feel free to use 2 1/4 cups all purpose flour instead of the mix of all purpose and whole wheat flours. It is just my habit to sneak in whole wheat flour whenever I can get away with it.

Nutrition