- 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
- 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.
- 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.
Reviews for Coconut Fruitcake
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"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."
"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!!"
"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 aday 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."
"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 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."