Ugly Duckling Cake

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Servings: 1 Difficulty: Intermediate
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A moist, fruit-filled coconut cake topped with a rich, buttery caramel sauce
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This classic “Ugly Duckling Cake” is a comforting, old-fashioned dessert that tastes far better than its name suggests. Moist yellow cake is studded with sweet fruit cocktail and toasted coconut, creating a tender crumb that holds up beautifully to the luscious topping. The real star is the warm, buttery sauce poured over the hot cake, which seeps into the surface to create a sticky, caramel-like finish reminiscent of a sticky bun. It’s the perfect make-ahead dessert for potlucks, family gatherings, or a cozy weekend treat. Simple ingredients come together to make a show-stopping dish that feels like a warm hug.

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Ugly Duckling Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 1181.6

Description

This classic "Ugly Duckling Cake" is a comforting, old-fashioned dessert that tastes far better than its name suggests. Moist yellow cake is studded with sweet fruit cocktail and toasted coconut, creating a tender crumb that holds up beautifully to the luscious topping. The real star is the warm, buttery sauce poured over the hot cake, which seeps into the surface to create a sticky, caramel-like finish reminiscent of a sticky bun. It&# 226;€™s the perfect make-ahead dessert for potlucks, family gatherings, or a cozy weekend treat. Simple ingredients come together to make a show-stopping dish that feels like a warm hug.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC). Grease and flour a 13x9-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, 1 cup of the coconut, the fruit cocktail (including syrup), and eggs.
  3. Beat the mixture on medium speed for 2 minutes until smooth and well blended.
  4. Pour the batter into the prepared baking pan and spread evenly.
  5. Sprinkle the brown sugar evenly over the top of the batter.
  6. Bake for 45 minutes, or until the cake springs back when lightly touched in the center.
  7. While the cake is baking, make the topping: In a small saucepan, combine the butter, granulated sugar, and evaporated milk.
  8. Bring the mixture to a boil over medium heat, stirring constantly.
  9. Boil for 2 minutes, then remove from heat.
  10. Stir in the remaining 1 1/3 cups of coconut.
  11. Immediately pour the hot coconut topping evenly over the hot cake in the pan.
  12. Allow the cake to cool in the pan for at least 30 minutes to let the topping set before cutting.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1181.6kcal
% Daily Value *
Total Fat 79.2g122%
Saturated Fat 56.1g281%
Cholesterol 258.5mg87%
Sodium 337.0mg15%
Total Carbohydrate 113.4g38%
Dietary Fiber 9.7g39%
Sugars 79.6g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the cake to cool in the pan to ensure the topping sets properly. If you cut it too soon, the topping may run off.

For easier cleanup, line the pan with parchment paper before greasing and flouring.

You can substitute unsweetened coconut for sweetened if you prefer a less sweet result, but you may need to adjust the sugar in the topping slightly.

Leftovers should be stored covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

For a richer flavor, use salted butter in the topping.

Keywords: ugly duckling cake, coconut cake, fruit cocktail cake, yellow cake mix, butterscotch topping, easy dessert, sheet cake, comfort food, potluck dessert, classic recipe, homemade cake, coconut topping, brown sugar, evaporated milk, baking, dessert, fruit filled, sticky cake, family dinner, simple baking
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