Best 4 Coconut Fruitcake Recipes
Indulge in the delectable flavors of a classic Coconut Fruitcake, a timeless holiday treat that embodies the spirit of festive gatherings. This dense and moist cake is a symphony of sweet and tangy notes, featuring a generous incorporation of dried fruits, nuts, and of course, shredded coconut. With three enticing variations to choose from, each boasting unique flavor profiles, you'll find the perfect cake to suit your taste preferences.
1. **Traditional Coconut Fruitcake:** Experience the classic version of this beloved cake, where a medley of dried fruits, nuts, and coconut harmoniously blend together, creating a symphony of textures and flavors.
2. **Amaretto Coconut Fruitcake:** Elevate your taste buds with the addition of amaretto liqueur, infusing the cake with an almond-like essence that adds an extra layer of sophistication and depth of flavor.
3. **Pineapple Coconut Fruitcake:** Embark on a tropical adventure with this vibrant variation, where pineapple chunks add a burst of tangy sweetness, complementing the coconut and dried fruits beautifully.
These three Coconut Fruitcake recipes offer a delightful range of flavors, ensuring there's a perfect choice for every palate. Whether you prefer the traditional, nutty, or fruity notes, these cakes promise to be the star of your holiday celebrations.
COCONUT FRUITCAKE
A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! -Lorraine Groh, Ferryville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.
Nutrition Facts :
COCONUT FRUITCAKE
This is another of those family recipes that I copied when I was a teen for my own recipe collection. Hope you enjoy it!
Provided by Cindy Lynn
Categories Dessert
Time 2h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Cream sugar and butter together.
- Add eggs one at a time and milk.
- Add sifted ingredients.
- Add cherries, raisins and coconut making sure they are completely covered with batter.
- Then add nuts and vanilla.
- Batter will be very thick.
- Cut a piece of cardboard the size of bottom of loaf pan and put in pan.
- Line with wax paper.
- Then grease well.
- Spoon batter into pan.
- Bake at 300 deg F.
- for approximately 2 hours.
COCONUT FRUITCAKE COOKIES
Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 300° for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving.
Nutrition Facts : Calories 151 calories, Fat 8g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 34mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE COCONUT FRUITCAKE
I really don't care much for fruitcake. That being said, this recipe actually sounds like it might be good. I am adding it here so I can find the recipe to bake for Christmas. I may substitute 1/2 cup coconut rum for half the pineapple juice when I make it. NOTE: Cake needs to mellow for 2 weeks before serving.
Provided by Sweet PQ
Categories Dessert
Time 1h10m
Yield 3 8" 4" loaf cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
- Mix fruits, nuts and coconut; set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
- Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
- Fold in the combined fruits, nuts & coconut.
- Spoon into three (3) greased and floured 8" x 4" loaf pans.
- Bake @ 300* for 1 1/2 hours.
- Cool, wrap and store two weeks to mellow.
Tips:
- Use fresh coconut: Fresh coconut adds a delicious flavor and texture to the fruitcake. If you don't have fresh coconut, you can use unsweetened shredded coconut.
- Soak the fruit in rum: Soaking the fruit in rum adds a rich, boozy flavor to the cake. You can use any type of rum you like, but dark rum is a good choice.
- Use a combination of dried and fresh fruit: Dried fruit adds a chewy texture to the cake, while fresh fruit adds a pop of color and flavor. Some good options for dried fruit include raisins, cranberries, and cherries. Good options for fresh fruit include pineapple, mango, and papaya.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a bundt pan: A bundt pan is a great way to bake a fruitcake because it allows the heat to circulate evenly. This results in a moist, evenly baked cake.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
Coconut fruitcake is a delicious and festive holiday treat. It's easy to make and can be enjoyed by people of all ages. With its moist texture, rich flavor, and beautiful appearance, coconut fruitcake is sure to be a hit at your next holiday gathering.
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