Fruit Cocktail Cake Icing

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 12
  • About This Recipe

    “I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005.I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference).This delicious topping is the perfect topping for Fruit Cocktail Cake.”


  • 1 1/2 cupssugar
  • 1cupbutter
  • 1/2 cuppecans
  • 1/2 cupcoconut
  • 3/4 cupwhole milk
  • Directions

  • Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
  • Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
  • Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake–This is the only frosting you will want to use over Fruit Cocktail Cake (Fruit Cocktail Cake)!
  • Reviews

  • “One word describes this and the cakeWOW”

  • “This icing was great.Really saved the cake, which was almost a flop.I used fat free evaporated milk since I don’t keep whole on hand.Worked beautifully.”

  • “This is a must for the Fruit Cocktail Cake, but I am going to make sure to use it on some of the other sheet cakes I make.I think it would give a nice rich chocolate cake a German Chocolate look and taste.”

  • “I followed the recipe but used 2% milk. Very good!!!!! It was easy to make too! Can’t go wrong with this cake and icing for a good desert. “