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Coconut Fruitcake

 Coconut Fruitcake
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.
16 ServingsPrep: 20 min. Bake: 80 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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, 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. Garnish with candied fruit or nuts if desired. Yield: 16
  • servings.

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Coconut Fruitcake (continued)

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.