Fruit Coctail Cake Icing

This is the classic cooked icing that goes on fruit cocktail cake, and it’s just as good on any sheet cake, spice cake, or chocolate cake that needs a rich, nutty topping.

Sugar, margarine, and evaporated milk get cooked together until the mixture thickens into a glossy, caramel-like sauce. The evaporated milk is key. Its concentrated dairy proteins help the icing set up thicker than regular milk ever would.

Pecans and coconut get stirred in off the heat so they hold their texture instead of going soggy. Pour the warm icing directly over the hot cake. It soaks into the surface just enough to bond with the crumb while staying thick and chewy on top.

Pro Tips

• Stir constantly while cooking. The sugar and milk can scorch on the bottom of the pan fast, especially once it starts to thicken.
• The icing is ready when it coats the back of a spoon and holds a trail when you drag your finger through it.
• Pour over the cake while both are still hot. Cold icing on a cold cake won’t absorb or spread properly.
• Toast the pecans and coconut in a dry pan before adding for a deeper, nuttier flavor.

Variations

• Use real butter instead of margarine for a richer, more buttery flavor.
• Add a teaspoon of vanilla extract off the heat for extra warmth.
• Fold in mini chocolate chips along with the pecans for a German chocolate cake-style icing.