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UGLY DUCKLING CAKE #fruitcocktailcake#
2 cups all-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1-1/2 cups Sugar
2 Eggs
15.25-ounce can Fruit Cocktail WITH THE JUICE
1 cup Sweetened Coconut Flakes, (half of a 7-ounce bag)
1/2 cup Brown Sugar
In a large mixing bowl whisk flour, baking soda, salt and sugar. Then add the eggs, coconut and Fruit cocktail with the juice. Stir together to incorporate the ingredients. Pour into a greased 9 x 13 x 2 baking dish and sprinkle the top with the brown sugar. Bake at 350 degrees F for 25 to 30 minutes until a toothpick inserted into the middle comes out clean. Poke holes all over the cake with a large fork. While still warm make the following.
Glaze Recipe:
1 stick (1/2 cup) Butter
12-ounce can Evaporated Milk
1-1/2 cups Sugar
1 teaspoon Vanilla Extract
1 cup Sweetened Coconut Flakes (half the 7 ounce bag)
1 cup chopped Pecans (optional)
In a saucepan melt butter. Then add the sugar and evaporated Milk. Bring to a boil stirring constantly for 1 minute. Remove from heat and add the vanilla extract and the coconut. Pour over the cake while it is still warm and let cool completely and totally absorb the glaze. Serve with whipped cream or vanilla ice cream or just simply with a cup of coffee or hot tea.