"Best Ever" Coconut Fruit Cake
Rich and moist coconut fruit cake packed with candied pineapple, cherries, dates, and pecans, infused with brandy—perfect for holiday celebrations and special occasions.
Ingredients
Instructions
- Save 4 pieces of pineapple, 6 red and 6 green cherries, and 1 dozen pecan halves to garnish the top of the cake.
- Chop the remaining candied pineapple, cherries, pecans, and coarsely chop the dates.
- Finely grate the fresh coconut and add the chopped dates to the grated coconut.
- Add the coconut milk to the fruit mixture and refrigerate overnight.
- Next day, put the fruit mixture in a large pan and mix well.
- Add sugar, well beaten eggs, and vanilla to the fruit mixture and stir.
- Sift together the all-purpose flour, salt, and baking powder, then thoroughly combine with the fruit mixture.
- Grease a tube pan with shortening and line the bottom with two layers of brown paper cut to fit.
- Grease the paper lining and lightly flour the inside of the pan.
- Pour the batter into the prepared pan, garnish with the reserved fruit and pecans.
- Bake at 300°F (150°C) for 15 minutes, then increase temperature to 325°F (160°C) and bake for about 1 hour or longer.
- Test for doneness using a straw; insert into the cake and remove—if it comes out clean, the cake is done.
- Allow the cake to cool for 20 minutes, then peel off the paper and place on a wire rack until completely cooled.
- Pour 1/2 cup of apricot brandy over the cake and wrap it well in foil.
- Periodically pour 1/2 cup of brandy over the cake, then store in an airtight container in a cool place until ripened.
- Bake this cake in late November to ensure it is ripe and ready for Christmas.
Tips & Substitutions
Ensure that the candied fruits are chopped uniformly to promote even distribution throughout the cake. You can substitute the apricot brandy with orange juice for a non-alcoholic version. If fresh coconut is unavailable, use unsweetened shredded coconut. For a nut-free option, replace pecans with sunflower seeds.
Serving Suggestions
Serve this festive cake as a delightful dessert during the holiday season. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also enjoy it alongside a cup of tea or coffee. For a unique twist, serve slices with a side of Harker Broccoli Soup for a savory contrast.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in foil and store it in an airtight container in a cool, dark place. This allows the flavors to meld and the cake to mature. It can also be refrigerated for longer storage, but bring it to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of "Best Ever" Coconut Fruit Cake contains roughly 451 calories, with 7g protein, 60g carbohydrates, and 17g fat. It is a good source of calcium (15% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 851mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake is ideal for making ahead of time. In fact, allowing it to sit for a few weeks enhances the flavors. Just remember to periodically pour brandy over it to keep it moist and flavorful.
What should I do if the cake doesn't rise?
If the cake doesn't rise, it could be due to expired baking powder or under-mixing the batter. Ensure your baking powder is fresh and mixed thoroughly with the wet ingredients to incorporate air.
How can I tell when the cake is done baking?
To check for doneness, insert a straw into the center of the cake. If it comes out clean without any batter, the cake is done. If it has wet batter, continue baking and check again every few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).