Family Tested & Approved
(15 oz) fruit cocktail in heavy syrup, undrained
FOR THE SAUCE:
sweetened coconut flakes
spray a 9x13 inch baking dish with nonstick cooking spray (i like the kind that has flour in it).
in a medium bowl, mix together all the cake ingredients at low speed using a stand or handheld electric mixer until thoroughly combined.
if you want to keep your fruit cocktail chunky in the batter, then add it in last after mixing all the other ingredients.
pour cake into baking pan.
bake at 350 for 30-35 minutes (oven time very so check after 30 minutes).
when done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean. using a fork, poke a few holes in the cake. now make the sauce.
combine all the sauce ingredients in a medium saucepan. note: i don't like my chopped pecans to be to big on top of the cake so sometimes i will crush them down to slightly smaller pieces.
turn the heat up and bring it all to a boil for 1 minute.
make sure you spread out the coconut and pecans evenly over the cake.
now dig in. i especially love to eat this cake while it is still warm. but it is good at room temperature to.