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Fruit Cocktail Coconut Cake


This is an easy, moist cake that is great as a dessert, snack, or even a weekend breakfast treat.

Makes 6 medium pieces.


  • 1/4 c unrefined coconut oil
  • 1/2 c brown sugar, packed
  • 1 egg
  • 1 c all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 (15 oz) can Fruit Cocktail or Fruit Mix
  • 1/2 c shredded dry unsweetened coconut
  • 1/2 c confectioner’s sugar
  • 1 tsp water


  1. Preheat the oven to 350 degrees F and grease an 8 X 8 X 2 inch baking pan with coconut oil.
  2. In a large bowl, blend the coconut oil and brown sugar until smooth.
  3. Add egg and mix well.
  4. In a smaller bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Drain the Fruit Cocktail, reserving liquid for another use.
  6. Alternate adding the dry ingredients and the drained fruit cocktail to the coconut oil mixture. Mix until well-incorporated.
  7. Fold in the coconut. (Batter will be thick like biscuit dough.)
  8. Drop the batter by spoonfuls in the prepared pan. Spread evenly.
  9. Bake 25 minutes or until lightly browned and firm to the touch.
  10. In a small bowl, blend the confectioner’s sugar and water until smooth. Drizzle this icing over the hot cake. Cool at least 10 minutes before serving.

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