Title: Fruit Cocktail Cake (M_c-Tx)
Categories: Cake Dessert
Yield: 18 Servings
| 1 | | Box yellow cake mix |
| 17 | oz | Fruit cocktail-do not drain |
| 2 | | Large eggs |
| 2 | c | Flaked coconut |
| 1/2 | c | Packed brown sugar |
| TOPPING |
| 1/2 | c | Evaporated milk |
| 1/2 | c | White sugar |
| 1/4 | lb | (1 stick) butter |
In a large bowl combine cake mix, fruit cocktail and liquid, eggs and 3/4
cup coconut. Blend well and pour into 9" x 13" x 2" pan. Sprinkle with
brown sugar. Bake 45 minutes at 325 or until cake springs back when
pressed gently. Meanwhile in small pan, heat milk, white sugar and butter.
Boil 2 minutes, remove from heat and stir in remaining 1 1/4 cups coconut.
Spoon over hot cake in pan. Serve warm or cold. Really good and moist.