1 (16-ounce) can fruit cocktail in juice, undrained
1 cup sweetened flaked coconut (or shredded)
2 large eggs
1/2 cup brown sugar, firmly packed
Coconut Topping-
1/2 cup butter
1/2 cup granulated sugar
1 1/2 cups sweetened flaked coconut
1/2 cup evaporated milk
Instructions
Preheat oven to 325°F (160°C). Lightly grease and flour 13 x 9 x 2-inch baking pan; set aside.
Combine cake mix, fruit cocktail, coconut and eggs in a large mixing bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into prepared baking pan.
Sprinkle cake batter evenly with the brown sugar. Bake for 45 minutes, or until tested done by inserting a wooden pick into center and it comes out clean.
Top hot cake with Coconut Topping.
For Coconut Topping- Bring butter, sugar and evaporated milk to a boil in small saucepan. Cook for 2 minutes. Remove from heat and stir in coconut. Spoon over hot cake.
Originally Submitted
6/26/2011
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