Coconut Fruit Cake

Desserts / Sweets / Treats

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Chef's Note

Elevate your holiday dessert table with this delectable Coconut Fruit Cake recipe! Immerse yourself in the tropical essence of shredded coconut, creating a moist and flavorful cake that perfectly complements the medley of candied fruits and nuts.


20 minutes


80-90 minutes


1 slice

Serving Size



  • 1/2 cup butter, softened

  • 1 cup sugar

  • 3 large eggs

  • 1 tsp. lemon extract

  • 2 cups all-purpose flour

  • 1 tsp. baking powder

  • 1 tsp. salt

  • 1/2 cup orange juice

  • 1 lb. chopped mixed candied fruit

  • 1.5 cups Fiesta Tropicalé Sweetened Coconut Flakes

  • 1 cup golden raisins

  • 1 cup chopped nuts

  • Additional candied fruit or nuts and confectioners' sugar, optional


In a large mixing bowl, whip together butter and sugar until the mixture is light and fluffy. Add eggs one at a time, ensuring thorough beating after each addition. Incorporate the lemon extract.


In a separate bowl, combine flour, baking powder, and salt. Gradually introduce this mixture to the creamed one, alternating with orange juice.


Fold in candied fruit, coconut flakes, raisins, and nuts for a delightful blend of flavors and textures.


Press the mixture into a 10-inch tube pan that has been greased and lined with waxed paper. Bake at 300°F for 80-90 minutes or until a toothpick inserted comes out clean.


Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack for complete cooling. Optionally, you can dust it with confectioners' sugar and sprinkle with candied fruit or nuts for added festive flair.

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