Tropical Breeze Fruit Cocktail Cake
A delightful tropical twist on the classic fruit cocktail cake, brimming with juicy mangoes and pineapples, perfect for a summer dessert.
Prep time: 15 minutesCook time: 40 minutesServes: 12
Ingredients
1 can (15 oz) fruit cocktail, drained
1 cup diced fresh mango
1 cup crushed pineapple, drained
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped pecans
Whipped cream or vanilla ice cream for serving
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large bowl, mix the flour, sugar, baking soda, and salt. Add the eggs and vanilla extract, stirring until combined.
3. Gently fold in the fruit cocktail, mango, pineapple, coconut, and pecans.
4. Pour the batter into the prepared baking pan, spreading it evenly.
5. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool slightly before serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating
Warm individual slices in the microwave for 15-20 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
