Fruit Cocktail Cake with Coconut and Pecan topping

I made this cake last week for the Legion Cake Raffle.   

I was trying to come up with an idea for a cake this past week, and was standing looking at the pantry and trying to jumpstart my brain for ideas.
And that's when I spotted it.  A can of fruit cocktail.
I had bought it thinking I was going to use it for a Thanksgiving dish, but ended up not doing so.  And fruit cocktail isn't something we eat on a regular or even semi-regular basis.

Decided on the spot to make a Fruit Cocktail Bundt.   Then I thought I would go online to see if there were any recipes, and there were but most of them used fruit cocktail in heavy syrup and mine wasn't that kind.  But the cake recipes all seemed to be about the same.  So I used my basic yellow cake recipe and since I had some extra yolks in the freezer, threw them in as well.   They add a nice richness to the cake. 

And this is what happened.  Doesn't it look pretty?  And this was before I got one of the "I wonder what would happen if I?"  moments. 

In other words, I had to put a frosting or topping on it, cause while pretty, it looked just a tad naked.
So...

Nothing like coconut and pecans to pretty up a cake.  And the drizzle, pure serendipity deliciousness.

In other words, WOW!!!!! I'm so doing this combo again.

This cake can go anywhere, dressed or undressed.  I even got to taste this one, and even if I say so myself, it was pretty awesome. I think I have a new favorite cake topping though, and it was simplicity itself.
I'm wondering how it would go on cupcakes? hmmm.

This cake was also featured at Miz Helen's Country Cottage, as the post with the most views last week and I can proudly show off my latest Red Plate.

Yield: 8-12 servings  Author: Sid's Sea Palm Cooking (adapted from Ann Pillsbury's Cake Recipes)

Fruit Cocktail Cake with Coconut Pecan Topping

prep time: 10 MINScook time: 50+ MINStotal time: 1 hour 10 minutes

INGREDIENTS:

• 2 1/4 cups sifted self rising cake flour (made by adding 1/4 cup Potato or Corn starch to 2 cups self rising flour) 
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter
• 1/2 cup milk 
• 1/2 cup fruit cocktail syrup (drain the can of fruit cocktail and reserve the syrup)
• 2 eggs
• 3 egg yolks (optional)  
• Fruit cocktail (15 oz. can) drained
• 1 teaspoon vanilla extract

Topping:
1 can Sweetened condensed milk
1 cup sweetened coconut shreds
1 cup roughly chopped pecans

INSTRUCTIONS:

1. Preheat oven to 325 degrees. Grease and flour a 10 cup bundt pan.   Set aside. Mix together the butter, flour salt, sugar, milk, eggs, vanilla and fruit cocktail syrup for three minutes to make a smooth batter. 
2. Fold in the reserved fruit cocktail.
3. Pour the batter into a greased bundt pan.
4. Bake for 50+ minutes or until a toothpick inserted into the middle comes out clean.
5. Remove the cake to a platter and top with the topping while still warm. 
6. Heat the sweetened condensed milk and add the coconut and pecans.  Cook stirring constantly until it comes to a boil, and cook for 2-3 minutes.  Pour over the still hot cake and spread the coconut and pecans evenly around the top.  Allow to cool at room temperature and serve. 

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