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COCONUT FRUIT CAKE

Active Time : 15 minutes
Total Time : 45 minutes
Serves : 14 servings
INGREDIENTS
  • 1 29 ounce can fruit cocktail in heavy syrup drained
  • 1 15.25 ounce package yellow cake mix
  • 1 3.4 ounce package instant lemon pudding & pie filling
  • 1 cup coconut milk divided
  • 2 large eggs
  • 1/2 cup chopped dry roasted macadamia nuts
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  • 1 cup sweetened coconut flakes
DIRECTIONS

In medium bowl, combine fruit, cake mix, pudding, ½ cup coconut milk and eggs; using an electric mixer on medium speed, beat 2 minutes. Pour into a greased 13x9-inch baking pan. Sprinkle with nuts.

Bake in a preheated 350°F oven 35-45 minutes or until toothpick inserted into center comes out clean (cake will be very moist).

Meanwhile in small saucepan, combine remaining coconut milk, butter and brown sugar. Bring to boil, boil 1 minute; stir in coconut. Serve over warm cake.