White Coconut Fruitcake Recipe

Name: White Coconut Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, at room temperature; 2 cups sugar; 1 (12 ounce) can sweetened condensed milk (NOT Evaporated Milk); 2 cups sweetened flaked coconut; 1 cup mixed nuts, without peanuts; 2 cups golden raisins; 1 cup diced mixed candied fruit; 1/2 cup candied pineapple; 1/2 cup candied red cherries; 1/2 cup candied green cherries; 1 tablespoon grated lemon zest; 3 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 5 large egg whites; 1 tablespoon vanilla

Servings: persons

1 cup unsalted butter, at room temperature
2 cups sugar
1 (12 ounce) can sweetened condensed milk (NOT Evaporated Milk)
2 cups sweetened flaked coconut
1 cup mixed nuts, without peanuts
2 cups golden raisins
1 cup diced mixed candied fruit
1/2 cup candied pineapple
1/2 cup candied red cherries
1/2 cup candied green cherries
1 tablespoon grated lemon zest
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
5 large egg whites
1 tablespoon vanilla

1
Preheat the oven to 300u00b0F Grease two 8 x 4-inch loaf pans and line them with parchment paper.
2
In a large bowl, cream together the butter and sugar. Add the milk and beat until light and fluffy. In another bowl, combine the coconut, nuts, raisins, candied fruits, and lemon zest. Add 1/2 cup of the flour and mix well. In a separate bowl combine the remaining flour with the baking powder and salt. Add the fruits and the flour mixture to the creamed mixture and stir to combine thoroughly. In another bowl, beat the egg whites until stiff. Fold the whites and vanilla into the batter until well blended. Turn the batter into the prepared pans, spreading it evenly.
3
Bake for 2 hours 15 minutes or until a skewer inserted into the center of the cakes comes out clean. Cool in the pans for 15 minutes. Turn the cakes out of the pans and finish cooling on a wire rack. To keep, wrap in plastic and store for up to 4 weeks. Makes 2 loaf cakes.
4
The Great Holiday Baking Book.B. Ojakangas.

1605

kcal

Calories

Fat

195

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 16 ingredients. The key ingredients include: 1 cup unsalted butter, at room temperature, 2 cups sugar, 1 (12 ounce) can sweetened condensed milk (NOT Evaporated Milk), 2 cups sweetened flaked coconut, and more.

Yes, White 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.

White Coconut Fruitcake

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