the Old-Fashioned Coconut Fruit Cake—a dense, moist, and richly flavored loaf studded with colorful fruit and chewy coconut. Unlike traditional heavy fruitcakes, this version is brighter, often less boozy, and beloved for its texture and tropical twist. Perfect for holidays, gifting, or tea time.
Here’s a classic recipe that’s been cherished for generations.
Old-Fashioned Coconut Fruit Cake
Yield: 2 loaves or 1 tube/bundt cake
Prep Time: 30 minutes
Cook Time: 1½–2 hours
Soaking time (optional): 1 hour to overnight
Ingredients
For the Fruit Mixture:
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1 cup candied cherries (red and/or green), halved
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1 cup candied pineapple, chopped
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1 cup raisins (golden or dark)
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1 cup sweetened shredded coconut
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½ cup dried apricots, chopped (optional)
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½ cup chopped pecans or walnuts (optional)
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¼ cup brandy, rum, or orange juice (for soaking – optional)
For the Cake Batter:
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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4 large eggs, room temperature
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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¼ cup milk or cream
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1 teaspoon vanilla extract
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½ teaspoon almond extract (optional but recommended)
For Glaze (Optional):
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¼ cup apricot jam or orange marmalade
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1 tablespoon water or liquor
Instructions
1. Prepare the Fruit (Optional but recommended for moistness):
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In a large bowl, combine candied cherries, pineapple, raisins, coconut, dried apricots, and nuts (if using). Pour brandy, rum, or orange juice over the mixture. Stir, cover, and let soak for at least 1 hour or overnight.
2. Preheat and Prepare Pans:
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Preheat oven to 300°F (150°C). This low temperature ensures even cooking without burning.
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Grease and flour two 9×5-inch loaf pans or one 10-inch tube pan. Line the bottoms with parchment paper for easy removal.
3. Make the Batter:
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In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3–4 minutes).
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Add eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour. Mix until just combined.
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Stir in vanilla and almond extract.
4. Fold in Fruits and Coconut:
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Drain any excess liquid from the soaked fruit (if desired—you can keep it for extra moisture).
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Using a sturdy spatula or your hands, fold the fruit-nut-coconut mixture into the batter until evenly distributed. The batter will be very thick and densely packed with fruit.
5. Bake:
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Spoon the batter evenly into the prepared pans, pressing down gently to eliminate air pockets.
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Smooth the tops with a spatula.
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Bake on the center rack for 1½ to 2 hours (less for loaves, more for a large tube pan), or until a skewer inserted into the center comes out clean.
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Important: If the top browns too quickly, tent loosely with aluminum foil.
6. Cool and Glaze:
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Let cakes cool in the pan for 20–30 minutes before turning out onto a wire rack to cool completely.
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For glaze: Heat apricot jam with water in a small saucepan until melted. Brush over the warm cake for a shiny finish and extra flavor.
7. Store and Age (Optional but traditional):
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Wrap the completely cooled cake tightly in cheesecloth soaked in brandy or rum, then in plastic wrap and foil. Store in an airtight container in a cool place.
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For a richer flavor, “feed” the cake every week by unwrapping and sprinkling with 1–2 tablespoons of liquor before rewrapping. It can be aged for several weeks.
Tips for Success
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Even Baking: Low and slow is key to prevent the fruit from sinking or the outside from burning.
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Customize Fruit: Use your favorite dried or candied fruits—dates, figs, cranberries, or citron all work well.
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Alcohol-Free: Substitute the soaking liquid and “feeding” liquor with orange juice, apple juice, or strong tea.
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Texture: This cake is meant to be dense and moist, not light and fluffy.
Enjoy this nostalgic, coconut-studded fruitcake—it’s a slice of old-fashioned comfort that improves with time!