Ingredients for Coconut Fruitcake
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How to Make Coconut Fruitcake
- Preheat oven to 300°F (150°C).
- Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup milk.
- In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped candied cherries, 1 cup raisins, and 1 cup shredded coconut. Ensure the dried fruits are evenly distributed throughout the batter.
- Add 1 cup chopped nuts (walnuts or pecans recommended) and 1 teaspoon vanilla extract.
- The batter will be thick.
- Cut a piece of cardboard to fit the bottom of a 9x5 inch loaf pan. Place it in the pan.
- Line the pan with wax paper, ensuring it extends slightly over the edges.
- Grease the wax paper well with butter or cooking spray.
- Spoon the batter into the prepared loaf pan.
- Bake for 2-2 ½ hours, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the fruitcake cool completely in the pan before removing and storing. This allows it to set properly.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
1642g
Fat
1676g
Carbs
216g
