Fruit Cocktail Tart Recipe
This Fruit Cocktail Tart is soft, moist, and bursting with fruity flavour, finished with a rich coconut syrup that soaks into every bite for a truly irresistible dessert.
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Ingredients
Cake
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
Pinch of Salt
1 cup Sugar
2 Eggs (beaten)
1/4 cup Cooking Oil
1 410g Tin Fruit Cocktail
Syrup
1 cup Milk
4 tbsp Margarine / Butter
1/2 cup Coconut (shredded)
1/2 cup Sugar
1 tsp Vanilla Essence
Instructions
- Preheat your oven to 180°C.
- Cake: Sift together 2 cups flour, 1 tsp baking powder, and a pinch of salt into a large bowl.
- Add 1 cup sugar, 2 beaten eggs, and 1/4 cup cooking oil. Mix until well combined.
- Dissolve 1 tsp baking soda in a little milk and add it to the mixture.
- Add the contents of 1 x 410 g tin fruit cocktail (including juice) and mix well.
- Pour the batter into a greased baking dish and bake for 30–34 minutes, or until a skewer inserted in the centre comes out clean.
- As soon as the tart comes out of the oven, prick the surface all over with a fork.
- Syrup: In a saucepan, combine 1 cup milk, 4 tbsp margarine or butter, 1/2 cup shredded coconut, and 1/2 cup sugar.
- Bring to the boil over medium heat, stirring continuously until the sugar has dissolved.
- Remove from the heat and stir in 1 tsp vanilla essence.
- Pour the hot syrup evenly over the hot tart, allowing it to soak in.
Hints & Tips
- Use the juice – Including the juice from the fruit cocktail keeps the tart extra moist and flavourful.
- Serve warm – This tart is delicious served warm with custard or whipped cream.
- Make ahead – The tart can be made a day in advance; it gets even better as the syrup soaks in overnight.
- Use fresh coconut – Freshly grated coconut will give a richer flavour than dried shredded coconut.
- Don’t skip the pricking – Piercing the tart allows the syrup to penetrate fully for maximum flavour.
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