Best 3 Pineapple Coconut Fruitcake Recipes

Indulge in the tropical flavors of paradise with our delectable Pineapple Coconut Fruitcake. This classic holiday treat gets a tropical twist with the addition of juicy pineapple and shredded coconut. Each bite offers a symphony of flavors and textures, from the moist and tender cake to the chewy bits of pineapple and coconut. Perfect for festive gatherings or as a thoughtful gift, this fruitcake is sure to impress. Alongside the Pineapple Coconut Fruitcake, we also present a collection of equally tantalizing recipes: the tangy Lemon Blueberry Pound Cake, the nutty Pistachio Cardamom Coffee Cake, and the decadent Chocolate Fudge Cake. These delightful treats cater to various tastes and occasions, whether you're hosting a brunch, celebrating a special event, or simply craving a sweet indulgence.

Here are our top 3 tried and tested recipes!

CRUSHED PINEAPPLE FRUITCAKE

Crushed Pineapple Fruitcake image

This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 10h45m

Yield 14

Number Of Ingredients 11

Ingredients

¾ cup butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
3 cups golden raisins
½ cup red candied cherries
1 cup candied mixed fruit peel
1 (15 ounce) can crushed pineapple with juice

Steps:

Line an angel food pan with parchment paper and brush with melted butter.
Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

Nutrition Facts : Calories 400 calories, Carbohydrate 75.1 g, Cholesterol 52.7 mg, Fat 11 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 324 mg, Sugar 40.1 g

COCONUT FRUITCAKE

Coconut Fruitcake image

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

Ingredients

1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1-1/2 cups sweetened shredded coconut
1 cup golden raisins
1 cup chopped nuts
Additional candied fruit or nuts and confectioners' sugar, optional

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 :

NEVER FAIL FRUIT CAKE

Never Fail Fruit Cake image

'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.

Provided by Cathy Brisco

Categories Desserts Cakes Holiday Cake Recipes

Time 1h50m

Yield 30

Number Of Ingredients 7

Ingredients

1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound chopped pecans
4 (8 ounce) packages flaked coconut
3 tablespoons all-purpose flour
2 (14 ounce) cans sweetened condensed milk

Steps:

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g

Tips:

To ensure the fruitcake is evenly moist, soak the dried fruits in pineapple juice overnight or for at least 8 hours.
If you don't have any pineapple juice, you can use orange juice or apple juice instead.
Use a variety of dried fruits to give the fruitcake a more complex flavor. Some good options include raisins, cranberries, cherries, and apricots.
Be sure to chop the dried fruits into small pieces so that they are evenly distributed throughout the cake.
For a richer flavor, use dark brown sugar instead of granulated sugar.
If you don't have any coconut extract, you can use vanilla extract instead.
Be careful not to overmix the batter, as this can make the cake tough.
Bake the fruitcake in a preheated oven to ensure that it cooks evenly.
Let the fruitcake cool completely before glazing it.
If you want a glossy glaze, brush the fruitcake with melted apricot preserves before baking.

Conclusion:

This Pineapple Coconut Fruitcake is a delicious and festive treat that is perfect for any occasion. With its moist texture, sweet flavor, and tropical flair, this fruitcake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!