Coconut Fruit Cake
A moist, tropical-flavored fruit cake loaded with dates, cherries, pineapple, and shredded coconut, perfect for celebrations or as a sweet, chewy treat for coconut lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a tube pan.
- In a large bowl, mix the dates, diced cherries, candied pineapple, chopped nuts, and shredded coconut.
- Add the two cans of Eagle Brand condensed milk to the mixture and stir until well combined.
- Pour the mixture into the greased tube pan and smooth the top.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a moist and flavorful Coconut Fruit Cake, ensure your dates and cherries are finely chopped to distribute evenly throughout the batter. If you prefer, you can substitute walnuts for pecans, or use sweetened shredded coconut if you can't find Angel Flake. This cake can also be made ahead of time and is perfect for festive occasions or as a delightful treat alongside coffee. For a richer flavor, consider adding a splash of rum or vanilla extract.
Serving Suggestions
Serve slices of Coconut Fruit Cake with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with coffee or tea, making it a great addition to brunch or holiday gatherings. Consider serving it with a side of fresh fruit to add a refreshing contrast to the rich cake.
Storage & Reheating
To store leftovers, wrap the Coconut Fruit Cake in plastic wrap or foil and keep it in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks. If you want to reheat, slice the cake and warm in a microwave for about 10-15 seconds, or enjoy it cold as is, which enhances its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Fruit Cake contains roughly 871 calories, with 12g protein, 165g carbohydrates, and 24g fat. It is an excellent source of potassium (29% of the Daily Value), dietary fiber (28% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 8g of dietary fiber toward your daily target.
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 use fresh fruit instead of candied fruit?
While fresh fruit can be used, it will alter the texture and moisture level of the cake. If you opt for fresh, consider reducing the amount of condensed milk slightly to prevent the cake from becoming too wet. Diced dried fruit can also be a great alternative for similar sweetness without the extra moisture.
How can I make this recipe gluten-free?
This Coconut Fruit Cake is naturally gluten-free as it doesn't contain any flour. Just ensure that all your ingredients, especially the shredded coconut and any nuts, are certified gluten-free to avoid cross-contamination. This makes it an excellent choice for those following gluten-free diets.
Can I freeze the Coconut Fruit Cake?
Yes, you can freeze the Coconut Fruit Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, simply place it in the refrigerator overnight before serving, and it will retain its delicious flavor and texture.
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).