Fruit Cocktail Cake


Recipe by Dorothy Kern from Crazy for Crust

Cook time: 25-35 min.

2 eggs
1 c sugar
2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla
1⁄2 tsp cinnamon
1 1⁄4 c all purpose flour
1⁄2 c coconut
1⁄2 c brown sugar
1⁄4 c powdered sugar
2 tsp milk

Preheat oven to 350 degrees. Spray 9x13-inch pan with nonstick cooking spray.

Stir together eggs, sugar, baking soda, salt, vanilla and cinnamon in large bowl using a wooden spoon or spatula. Stir in Libby’s® Fruit Cocktail with juice, then stir in flour. Pour into prepared pan.

Stir coconut and brown sugar together and sprinkle over top of cake. Bake for 25-35 minutes or until golden brown and toothpick comes out mostly clean.

Make glaze (optional) by whisking powdered sugar and enough milk for pourable consistency. Drizzle over cake. Serve warm or room temperature. Store loosely covered for up to two days.