(Fruit cocktail cake recipe with coconut topping.
Cook Time: 40 minutes
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 can (16 ounces) fruit cocktail, undrained
- 1 1/4 cups light brown sugar, unpacked
- 3 tablespoons shortening
- 3 tablespoons butter
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- .
- Topping
- 1/2 cup flaked coconut
- 1/2 cup chopped maraschino cherries
Preparation:
Combine flour, fruit cocktail, brown sugar, butter, shortening, eggs, soda, and vanilla. Beat at medium speed of electric mixer for 2 minutes. Pour batter into a greased and floured 13x9x2-inch baking pan. Sprinkle with coconut and maraschino cherries. Bake at 350° for 35 to 40 minutes.
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