Name: Coconut White Fruit Cake
Yield: 4 servings
Ingredients: 7 egg whites; 1 cup candied cherries; 1 cup candied pineapple; 1 pound golden raisins; 4 cups pecans, chopped; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup (2 sticks) butter, at room temperature; 2 cups sugar; One 6-ounce package frozen grated coconut; 1 teaspoon vanilla extract

Servings: persons

7 egg whites
1 cup candied cherries
1 cup candied pineapple
1 pound golden raisins
4 cups pecans, chopped
2 cups all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 cups sugar
One 6-ounce package frozen grated coconut
1 teaspoon vanilla extract

1
Preheat the oven to 325 degrees.
2
Line the bottom of a tube or loaf pan with brown paper and grease the paper.
3
In a large bowl, beat the egg whites until stiff peaks form, and set aside.
4
In another large bowl, combine the candied fruits, raisins, and nuts.
5
Add the flour and salt, and toss to mix; set aside.
6
Cream the butter and sugar.
7
Add the beaten egg whites, then the coconut and vanilla.
8
Add the fruit to the coconut mixture.
9
Pour the batter into the prepared pan and bake for 2 1/4 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Coconut White Fruit Cake

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