Walnut Coconut Cream Fruitcake Recipe

Name: Walnut Coconut Cream Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup candied cherry, halved; 4 ounces pineapple slices, cut into thin (about 1/8-inch); 1 cup golden raisin; 2 tablespoons brandy; 1 ¾ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ teaspoon nutmeg; ⅔ cup butter, room temp; ¾ cup sugar; 1 teaspoon vanilla; 3 eggs, separated; 1 ½ teaspoons lemon rind, grated; 1 cup cream of coconut (canned); 2 cups walnuts, coarsely broken

Servings: persons

1 cup candied cherry, halved
4 ounces pineapple slices, cut into thin (about 1/8-inch)
1 cup golden raisin
2 tablespoons brandy
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
⅔ cup butter, room temp
¾ cup sugar
1 teaspoon vanilla
3 eggs, separated
1 ½ teaspoons lemon rind, grated
1 cup cream of coconut (canned)
2 cups walnuts, coarsely broken

1
In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
2
On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg.
3
In a large bowl, cream butter, sugar and vanilla; Beat in egg yolks till blended.
4
Stir in lemon rind.
5
Add 1/3 of flour mixture and 1/2 of coconut cream and stir til smooth.
6
Repeat stir remaining flour till smooth.
7
Beat egg whites until stiff; fold in .
8
Pour over fruit mixture-stir in walnuts.
9
Spoon into well buttered pans and spread to smooth.
10
Set a shallow pan of hot water on lowest oven rack or floor of oven.
11
Bake at 300F on rack below center of oven until cake tester inserted into center comes out clean- 2 to 2-1/2 hours for 8-1/2 inch by 4-1/2 by 2-1/2 inch pan, or 1-1/2 to 2 hours for small pans.
12
Cool on racks.
13
Store in refrigerator.
14
Slices beautifully and tastes good when cold.
15
Wrap in foil or plastic wrap.

1322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup candied cherry, halved, 4 ounces pineapple slices, cut into thin (about 1/8-inch), 1 cup golden raisin, 2 tablespoons brandy, and more.

Yes, Walnut Coconut Cream 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.

That's it — enjoy your meal!

Walnut Coconut Cream Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions