Coconut Fruitcake Recipe

Name: Coconut Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb coconut, shredded; 1 cup nuts, chopped (English walnuts, black walnuts, pecans or butternuts); 1 cup flour; 1 teaspoon baking powder; 3 eggs; 1/2 cup milk; 1/2 lb candied cherry; 1 cup white raisins; 1/2 cup butter (or margarine); 1/2 cup sugar; 1 teaspoon vanilla

Servings: persons

1 lb coconut, shredded
1 cup nuts, chopped (English walnuts, black walnuts, pecans or butternuts)
1 cup flour
1 teaspoon baking powder
3 eggs
1/2 cup milk
1/2 lb candied cherry
1 cup white raisins
1/2 cup butter (or margarine)
1/2 cup sugar
1 teaspoon vanilla

1
Cream sugar and butter together.
2
Add eggs one at a time and milk.
3
Add sifted ingredients.
4
Add cherries, raisins and coconut making sure they are completely covered with batter.
5
Then add nuts and vanilla.
6
Batter will be very thick.
7
Cut a piece of cardboard the size of bottom of loaf pan and put in pan.
8
Line with wax paper.
9
Then grease well.
10
Spoon batter into pan.
11
Bake at 300 deg F.
12
for approximately 2 hours.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb coconut, shredded, 1 cup nuts, chopped (English walnuts, black walnuts, pecans or butternuts), 1 cup flour, 1 teaspoon baking powder, and more.

Yes, Coconut Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Fruitcake

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