There's something special and comforting about using recipes from one's childhood. Especially baking cakes. Ugly Duckling Cake was a favorite of my family when I was growing up. I've made it a few times for my husband and he loves it, too. The ingredients and the name are unsophisticated, it uses a yellow cake mix, a can of fruit cocktail and coconut for the cake part, but the flavors blend deliciously together. I decided to do a mid-week brunch and have the cake as the sweet element. I also made scrambled eggs with cheese, turkey sausage, Hawaiian sweet rolls, yogurt and granola parfaits with strawberries, and Pineapple Mimosas. I kind of planned the brunch around the cake and played up the tropical element a little. The flavors all went well together and now my sons like the cake, too.
Ugly Duckling Cake
1 package yellow cake mix
1 can fruit cocktail
2 1/3 c. coconut
1/2 c. brown sugar
1/2 c. sugar
1/2 c. evaporated milk
Combine cake mix, fruit cocktail with juice, 1 cup of the coconut and the eggs in large mixing bowl. Blend; beat at medium speed 2 minutes. Pour into greased 13x9 inch pan. Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes. Bring butter, sugar, milk to a boil in small saucepan. Boil 2 minutes. Remove from heat and add remaining coconut. Spoon over hot cake in pan.
|The cake mix, fruit cocktail, and coconut look so pretty together and taste good, too.|
|The cake is sprinkled with brown sugar and ready to go in the oven.|
|The cake is all baked and it is time for brunch.|
|A cork from a bottle of Cava for our mimosas.|
|My slice of Ugly Duckling Cake.|