Moist Fruit Cocktail Cake

My neighbor showed up at my door one summer afternoon with a can of fruit cocktail and a story about her grandmother's kitchen, insisting I had to try baking with it. I was skeptical until I bit into that first slice, warm from the oven, with the coconut frosting still slightly gooey on top. The cake was impossibly moist, tender in a way that made me wonder why I'd never thought to use canned fruit before. She laughed when she caught me taking a second piece before the cake had even fully cooled.

I made this for a potluck once and watched people go back for thirds, even the ones who said they weren't big cake people. Something about the combination of the tropical fruit, the toasted coconut, and that buttery frosting just hits differently. A friend asked if it was from a fancy bakery, and I loved that I could tell her it came together in my own kitchen with mostly pantry staples.

Ingredients

• All-purpose flour: Two cups gives you the right structure without being heavy; don't sift unless your flour has been sitting for months.
• Granulated sugar: One and a half cups for the cake plus another cup for the frosting; this is where the sweetness comes from so don't skip it.
• Large eggs: Two eggs bind everything together and add richness; cold eggs straight from the fridge work fine.
• Canned fruit cocktail in juice: The fifteen-ounce can with the juice is non-negotiable; it's what makes this cake stay moist for days.
• Baking soda: One teaspoon reacts with the liquid to help the cake rise; measure it level with a knife.
• Salt: Half a teaspoon seems tiny but it rounds out all that sweetness beautifully.
• Vanilla extract: Use the real stuff if you have it; it makes a noticeable difference in both cake and frosting.
• Whole milk: Half a cup for the frosting base; this is what transforms sugar and butter into something glossy and pourable.
• Unsalted butter: Half a cup melts into the frosting and carries all those flavors.
• Sweetened shredded coconut: One cup toasted lightly as it cooks in the hot frosting, adding texture and flavor.
• Chopped pecans or walnuts: Optional but they add a nice crunch; roughly chop them by hand for uneven pieces.

Instructions

Heat your oven and prep the pan:

Set the oven to 350°F and grease a 9 by 13-inch pan thoroughly; use butter or cooking spray and make sure to get into the corners.

Mix your dry ingredients:

Whisk together the flour, sugar, baking soda, and salt in a large bowl, breaking up any sugar clumps as you go. This distributes the leavening evenly so you don't get dense pockets in the finished cake.

Add the wet ingredients:

Crack the eggs into the bowl, pour in the entire can of fruit cocktail with all its juice, add vanilla extract, and stir just until combined. The batter should look slightly lumpy and that's exactly right; overmixing develops gluten and makes the cake tough.

Bake the cake:

Pour the batter into your prepared pan and spread it level with a spatula. Slide it into the oven for 30 to 35 minutes, watching until a toothpick poked in the center comes out clean.

Make the frosting while it bakes:

In a medium saucepan, combine the sugar, milk, and butter over medium heat, stirring often as it comes to a gentle boil. You're not making caramel here, just getting everything to dissolve and combine, which takes about 5 minutes.

Finish the frosting:

Take the pan off the heat and stir in the shredded coconut, nuts if you're using them, and vanilla extract. The frosting will still be warm and pourable, which is exactly what you want.

Soak the warm cake:

As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface, working quickly while everything is hot. Pour the warm frosting evenly over the entire cake, letting it soak into those holes.

Cool and serve:

Let the cake cool in the pan to room temperature; it will continue to absorb the frosting as it cools. Serve it warm or at room temperature, and yes, vanilla ice cream is the perfect companion.

Save

There's something comforting about how this cake tastes better the next day, the flavors settling and deepening as it sits. It became my go-to recipe for neighbors and coworkers, the one that made people pause mid-conversation to compliment it.

Why Canned Fruit Works So Well

Fresh fruit has too much water and breaks down during baking, but canned fruit cocktail is already cooked and preserved in syrup, so it stays intact and sweet. The syrup in the can is actually a feature, not something to drain away; it's what keeps this cake impossibly moist for days. I learned this the hard way when I tried using drained fruit and ended up with something that needed frosting just to be edible.

The Coconut Frosting Technique

This frosting is technically a hot glaze that sets as it cools, creating a texture between frosting and a topping. The heat is essential because it helps the coconut toast slightly, deepening its flavor, and keeps everything liquid enough to soak through the cake. If your kitchen is warm, work quickly; if the frosting starts to thicken too much, warm it gently over low heat for a few seconds.

Serving and Storage Ideas

This cake is forgiving and practically indestructible, which is part of its charm. Wrap leftovers loosely and they'll stay fresh for three or four days at room temperature; the cake won't dry out thanks to all that fruit juice and frosting.

• A scoop of vanilla ice cream on a warm slice is the dream scenario.
• For a nut-free version, just skip the pecans and walnuts entirely; the coconut gives plenty of texture.
• Coconut milk can swap in for whole milk if you want an extra layer of coconut flavor in the frosting.

Save

This cake has a way of becoming a tradition before you even realize it, the kind of thing people ask for when they come to your house. Once you make it, you'll understand why my neighbor was so insistent that afternoon.

Questions & Answers

→ Can I use fresh fruit instead of canned fruit cocktail?

Fresh fruit can be used, but it may affect the moisture and sweetness balance. Adjust sugar and liquid accordingly for best results.

→ What is the purpose of poking holes before adding the frosting?

Poking holes allows the warm coconut frosting to soak into the cake evenly, enhancing flavor and moisture throughout.

→ Can I substitute whole milk in the frosting with a non-dairy alternative?

Yes, coconut milk or other plant-based milks work well to maintain creaminess and a subtle coconut flavor.

→ How should the cake be stored after baking?

Store the cake covered at room temperature for up to two days or refrigerate to extend freshness for up to five days.

→ Are the nuts in the frosting necessary?

Nuts are optional and add crunch, but omitting them works well for a nut-free version without compromising taste.