Coconut Fruitcake
Bursting with warm, tropical decadence, this Coconut Fruitcake is a vibrant twist on the traditional holiday classic. Made with shredded coconut, creamy coconut milk, and a medley of chopped dried fruits like apricots, cranberries, and cherries, this moist and flavorful loaf will impress at any gathering. The richness of butter and brown sugar, complemented by the brightness of orange zest and a hint of rum or orange juice, creates a perfect balance of sweet and zesty flavors. Chopped pecans or walnuts add a satisfying crunch, while the light coconut undertones transport you to a tropical getaway with every bite. Easy to make and full of festive charm, this fruitcake is ideal for holiday celebrations or as a delightful homemade gift.
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Recipe Information
Ingredients
- 1.5 cups Unsweetened shredded coconut
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Butter (softened)
- 1 cup Granulated sugar
- 0.75 cups Light brown sugar (packed)
- 2 teaspoons Vanilla extract
- 0.5 cup Coconut milk
- 4 large Eggs
- 2 cups Mixed dried fruits (chopped, e.g., raisins, cherries, apricots, cranberries)
- 1 cup Pecans or walnuts (chopped)
- 1 tablespoon Orange zest
- 2 tablespoons Rum or orange juice (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease and line a 9-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a stand mixer or using a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing until well incorporated after each addition. Follow with the vanilla extract.
Reduce the mixer speed to low and gradually add the dry flour mixture, alternating with coconut milk. Begin and end with the dry ingredients.
Gently fold in the shredded coconut, mixed dried fruits, chopped nuts, orange zest, and rum or orange juice (if using). Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or top with a dusting of powdered sugar for an extra touch of sweetness. Store leftovers in an airtight container.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 49.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
