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Coconut Fruitcake Recipe
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Coconut Fruitcake Recipe

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We live in a little community of 27—if everyone's home! A neighbor game this recipe when we first moved here, saying it dated back to the 1800"s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruit cake fan! My husband, who's the inventor of a three-point bale mover, and I have a grown son. I'm a crafter and collector.
TOTAL TIME: Prep: 20 min. Bake: 80 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 80 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • 1 pound chopped mixed candied fruit
  • 1-1/2 cups flaked coconut
  • 1 cup golden raisins
  • 1 cup chopped nuts
  • Additional candied fruit or nuts and confectioners' sugar, optional

Nutritional Facts

370 calories: 1 piece, 14g fat (7g saturated fat), 55mg cholesterol, 292mg sodium, 59g carbohydrate (39g sugars, 3g fiber), 5g protein .

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.
  2. Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts. Yield: 16 servings.
Originally published as Coconut Fruitcake in Country Woman November/December 1993, p33


Reviews for Coconut Fruitcake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Dvorah
Reviewed Aug. 15, 2016

"This is a very good cake ! Love the flavor and texture.

I would like to know if I can keep like the regular fruit cake ( for 2 month ) and brush with rum"

MY REVIEW
kinnesque
Reviewed Nov. 10, 2015

"OMG. I started making fruit cake just last year, at my palliative Mum's request. Sifted through many recipes, and ended up making two: an old fashioned light, and this coconut lemon one. I was nervous, because of memories of dry, crumbly fruitcake as a child ... but both turned out like manna from Heaven! The other was good but this was my favourite. So moist, flavourful, great texture. A perfect pick me up with a cup of tea, or great for the back pack on a winter snowshoe expedition. Gave some to all my family and friends, and had excellent reviews - even one story about pushing and shoving to get the last piece! I am making it again this year in honour of my beloved late mother. Who was the crafter/collector lady with inventor husband who submitted? Thank you!"

MY REVIEW
Ritaca
Reviewed Nov. 12, 2014

"Fantastic! I have been making this cake for 51 years. My sister in law gave me this recipe but it's the first time I find it on line.Thanks for posting."

MY REVIEW
crazyoverpurple
Reviewed Dec. 18, 2013

"Let's get real and be honest...anything that contains coconut in it has got to be good....but that is IF you are a coconut lover! This fruitcake IS delish! And I don't like fruitcakes either , but this one gets a blue ribbon! Try it...you WILL like it!!"

MY REVIEW
hvn_boud
Reviewed Dec. 10, 2011

"This an excellent recipe for Fruitcake! I baked it in two loaf pans, giving one away. The Fruitcake is better if its let to set a

day after baking because it becames moist and very flavorful. Being born and raised in New Zealand fruitcake is a must at Christmas but I'm the only one in the family who eats it, so each day I enjoy a cup of tea with a slice of this wonderful cake."

MY REVIEW
BabyBoomer1956
Reviewed Dec. 2, 2010

"I was very excited when I saw this recipe because Im sure it is the one my late Mother used to make back in the 60's when I was a small child. I can remember hanging around the kitchen watching her as she struggled to mix the fruit and nuts into the cake batter then pour it into one of those dark metal wide loaf pans that had the embossing on it. I would sneak the occasional piece of fruit and some nuts. I loved this Christmas cake because coconut is my favorite. I couldn't find her recipe anywhere but now I can bake this cake tomorrow. I'm teary eyed right now thinking about those simple times with my Mom and Christmas time long ago before fake trees and Disney decorations. Thank You!!"

MY REVIEW
destine
Reviewed Jan. 23, 2010

"My husband loves fruitcake. I have been using this recipe for 6 years. I don't care for fruitcake but this is really good! The only thing that I do different is that I substitute vanilla extract for the lemon. I receive compliments for this fruitcake all the time - even from people who don't like fruitcake."

MY REVIEW
Isolda
Reviewed Jan. 21, 2009

"This is a very good fruitcake! I think it's the coconut that does the trick."

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