Name: Coconut and Mixed Fruit Traditional Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Traditional
Ingredients: 2 cups all-purpose flour (250 g); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened (170 g); 1 cup light brown sugar, packed (200 g); 3 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract (optional); 1/2 cup plain yogurt or sour cream (120 ml); 1 cup mixed dried fruit such as raisins, sultanas, chopped dried apricots, and cranberries (160 g); 3/4 cup desiccated coconut (60 g); 2 tablespoons all-purpose flour (for coating the fruit); 1/4 cup chopped almonds or walnuts (30 g, optional)

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This coconut and mixed fruit traditional cake is soft, moist, and filled with delightful texture in every bite. The sweetness of dried fruits pairs beautifully with the subtle richness of coconut, creating a comforting cake that’s perfect for tea time, family gatherings, or special occasions. Its tender crumb and balanced flavor make it a timeless homemade favorite. Coconut and Mixed Fruit Traditional Cake

Why You’ll Love This Recipe

This cake is wonderfully moist without being overly dense.
It combines chewy dried fruits with delicate coconut flavor.
The ingredients are simple and pantry-friendly.
It’s easy to prepare with straightforward steps.
It stores well, making it ideal for baking ahead.
It can be customized with different fruits and flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (250 g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened (170 g)
1 cup light brown sugar, packed (200 g)
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1/2 cup plain yogurt or sour cream (120 ml)
1 cup mixed dried fruit such as raisins, sultanas, chopped dried apricots, and cranberries (160 g)
3/4 cup desiccated coconut (60 g)
2 tablespoons all-purpose flour (for coating the fruit)
1/4 cup chopped almonds or walnuts (30 g, optional)

Directions

Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan or a 9×5-inch loaf pan with parchment paper.
Place the mixed dried fruit in a small bowl and toss with 2 tablespoons of flour. This helps prevent the fruit from sinking during baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract if using.
Mix in the yogurt or sour cream until fully incorporated and smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the desiccated coconut, coated dried fruit, and chopped nuts if using.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 10 to 12 slices
Preparation time: 20 minutes
Baking time: 45 to 55 minutes
Total time: Approximately 1 hour 15 minutes

Variations

For a citrus twist, add 1 tablespoon of freshly grated orange or lemon zest to the batter.
For a spiced version, mix in 1/2 teaspoon ground cinnamon or nutmeg.
For a tropical flavor, include chopped dried pineapple or mango.
For a nut-free option, simply omit the nuts and increase the coconut by 2 tablespoons.
For extra moisture, soak the dried fruit in warm orange juice for 20 minutes, then drain before using.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.
In the refrigerator, it will keep well for up to 6 days. Allow it to come to room temperature before serving.
To freeze, wrap the cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
To reheat a slice, warm it in the microwave for 10 to 15 seconds for a freshly baked feel.

FAQs

How do I prevent the fruit from sinking to the bottom?

Coating the dried fruit with flour before adding it to the batter helps distribute it evenly throughout the cake.

Can I use fresh fruit instead of dried fruit?

Fresh fruit is not recommended because it releases excess moisture and may affect the cake’s texture.

Can I make this cake dairy-free?

Yes, substitute the butter with plant-based butter and use dairy-free yogurt.

What type of coconut should I use?

Desiccated coconut works best because it blends evenly into the batter without adding excess moisture.

Can I reduce the sugar?

You can reduce the sugar slightly, but lowering it too much may affect texture and sweetness.

How do I know when the cake is fully baked?

Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is done.

Can I bake this in a different pan size?

Yes, but baking time may vary. Always check for doneness with a toothpick.

Can I make cupcakes with this recipe?

Yes, divide the batter into lined muffin tins and bake for 18 to 22 minutes.

Why is my cake dense?

Overmixing the batter or using cold ingredients can result in a dense texture.

Can I add a glaze on top?

Yes, a simple glaze made from powdered sugar and a little milk or citrus juice pairs beautifully with this cake.

Conclusion

This coconut and mixed fruit traditional cake is a delightful balance of sweetness, texture, and comforting flavor. With its moist crumb and bursts of fruity goodness, it’s a reliable recipe that’s perfect for both everyday baking and special occasions. Once you try it, it’s sure to become a cherished addition to your baking collection.