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Rich & Moist Coconut and Mixed Fruit Traditional Cake

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A comforting, old-fashioned cake that combines tropical coconut notes and sweet, chewy dried fruit for a moist and flavorful experience.

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. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl until well combined.
  3. Cream the softened butter and light brown sugar in a separate large bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and optional coconut extract.
  5. Mix in the plain yogurt or sour cream until fully incorporated.
  6. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  7. Toss the mixed dried fruit and nuts in the 2 tablespoons of flour, then gently fold them into the batter along with the desiccated coconut.
  8. Pour the batter into the prepared cake pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Can be frozen for up to 2 months.

Nutrition

Keywords: coconut cake, fruitcake, dessert cake, moist cake, traditional cake

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