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Rich & Moist Coconut and Mixed Fruit Traditional Cake

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A tender and moist cake filled with toasted coconut and mixed dried fruits, perfect for afternoon tea or holiday gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/2 cup plain yogurt or sour cream
  • 1 cup mixed dried fruit (raisins, sultanas, chopped apricots)
  • 3/4 cup desiccated coconut
  • 2 tablespoons flour (for tossing fruit)
  • 1/4 cup chopped almonds or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. Combine the all-purpose flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the softened butter and light brown sugar until fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Flavor the batter by stirring in the vanilla and coconut extract.
  6. Mix in the yogurt or sour cream until fully incorporated.
  7. Fold in the dry ingredients until just combined.
  8. Prepare the mixed dried fruit and nuts by tossing in flour, then fold into the batter.
  9. Transfer the batter to the prepared cake pan and smooth the top.
  10. Bake for 45 to 55 minutes, checking for doneness with a toothpick.
  11. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store cooled cake in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months.

Nutrition

Keywords: coconut cake, fruit cake, dessert recipe, baking, traditional cake

Find it online: https://recipehappy.com/rich-moist-coconut-mixed-fruit-traditional-cake/