This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.
INGREDIENTS (for 1 servings):
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 pinches salt
- 2 eggs
- 1 1/2 cups white sugar
- 1 (15.25 ounce) can fruit cocktail with juice
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 3/4 cup white sugar
- 1/2 cup butter
- 1 (5 ounce) can evaporated milk
- 1 (7 ounce) package flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.