Ingredients

The following ingredients have 12 Servings
  • 1½ cups granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups canned fruit, drained – we used 1 cup canned peaches and 1 cup canned pears cut into large dice, but you can also use fruit cocktail or pineapple
  • 2 teaspoons baking soda
  • ¼ cup packed brown sugar
  • 1 cup chopped nuts
  • 8 tablespoons (1 stick) butter
  • 1 cup sweetened flaked coconut
  • ¾ cup packed brown sugar
  • ½ cup canned evaporated milk

Instruction

  • Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.
  • In the bowl of a stand mixer, add granulated sugar, eggs, flour, canned fruit and baking soda. On low speed, mix until just combined, scraping the bottom of the bowl as needed.
  • Pour the batter into the prepared baking dish spreading evenly in the pan.
  • In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.
  • Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.
  • While the cake is baking, prepare the Coconut Icing by combining the butter, coconut, brown sugar and evaporated milk in a medium saucepan. Bring to a boil over medium high heat and allow to boil for 2 minutes. Turn heat to low and keep the icing warm, stirring occasionally, until the cake is done baking.
  • Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.
  • Allow the cake to cool, then cut into squares.