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Rich & Moist Coconut and Mixed Fruit Traditional Cake

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This classic cake balances sweet dried fruit, toasty coconut, and a tender, buttery crumb, 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 9-inch round 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 in a large bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla and coconut extract, if using.
  6. Mix in the plain yogurt or sour cream until smooth.
  7. Combine the dry flour mixture with the wet ingredients until just combined.
  8. Toss the mixed dried fruit and nuts in the 2 tablespoons of flour and fold them into the batter along with the desiccated coconut.
  9. Transfer the batter to the prepared cake pan and smooth the top.
  10. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. If dried fruit is very dry, soak in warm water for 10 minutes before using.

Nutrition

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

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