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Coconut and Mixed Fruit Traditional Cake

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This coconut and mixed fruit traditional cake is soft, moist, and filled with chewy dried fruits and delicate coconut flavor. Perfect for tea time or special occasions, it delivers a tender crumb and comforting homemade taste.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Traditional
  • Diet: Vegetarian

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)

Instructions

  1. Preheat the oven to 175°C (350°F). Grease and line an 8-inch round cake pan or 9×5-inch loaf pan with parchment paper.
  2. Toss the mixed dried fruit with 2 tablespoons of flour to prevent sinking.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3 to 4 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract if using.
  6. Mix in the yogurt or sour cream until smooth.
  7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  8. Fold in the desiccated coconut, coated dried fruit, and chopped nuts if using.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add 1 tablespoon orange or lemon zest for a citrus variation.
  • Mix in 1/2 teaspoon cinnamon or nutmeg for a spiced flavor.
  • Soak dried fruit in warm orange juice for 20 minutes for extra moisture, then drain before using.
  • Store at room temperature for up to 3 days or refrigerate for up to 6 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://savorymomskitchen.com/coconut-and-mixed-fruit-traditional-cake/