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Coconut Fruitcake Recipe

Coconut Fruitcake Recipe

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 YIELD:16 servings


  • 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


  • 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.

Nutritional Facts

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