Coconut Fruitcake

This is not your grandma's fruitcake! This Coconut Fruitcake is an irresistibly fruity, dense and nutty cake 🥥 Moist and sweet, it goes perfectly with a hot cup of coffee.

Coconut Fruitcake

Made with

Fiesta Tropicalé Sweetened Shredded Coconut




↣ 1/2 cup butter, softened ↣ 1 cup granulated sugar ↣ 3 large eggs ↣ 1 tsp. lemon extract ↣ 2 cups all-purpose flour ↣ 1 tsp. baking powder ↣ 1 tsp. salt ↣ 1/2 cup orange juice ↣ 1 pound chopped mixed candied fruit ↣ 1 ½ cups Fiesta Tropicalé Sweetened Shredded Coconut ↣ 1 cup golden raisins ↣ 1 cup chopped nuts


👉 Preheat oven to 300°F. 

👉 Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Mix in lemon extract.  

👉 Combine flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in candied fruit, shredded coconut, raisins and nuts. 

👉 Transfer mixture to a greased paper-lined 10-inch tube cake pan. 

👉 Bake 90 minutes or until a toothpick comes out clean. Let cool for 10 minutes. 

Serve and enjoy!