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Rich & Moist Coconut and Mixed Fruit Traditional Cake

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A comforting classic cake that balances buttery crumb with sweet fruit and a warm coconut aroma, perfect for afternoon tea or dessert tables.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour, measured and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1/2 cup plain yogurt or sour cream
  • 1 cup mixed dried fruit (raisins, sultanas, chopped apricots)
  • 3/4 cup desiccated coconut
  • 2 tablespoons flour (for tossing fruit)
  • 1/4 cup chopped almonds or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Cream the softened butter and light brown sugar using a mixer until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and optional coconut extract.
  6. Mix in the yogurt or sour cream until fully incorporated.
  7. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  8. Toss the mixed dried fruit and nuts in 2 tablespoons of flour, then gently fold them into the batter with the desiccated coconut.
  9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  10. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve with a scoop of vanilla ice cream or plain yogurt. Can be stored at room temperature for up to 3 days.

Nutrition

Keywords: coconut cake, fruit cake, moist cake, afternoon tea, holiday dessert

Find it online: https://swifttasty.com/rich-moist-coconut-mixed-fruit-traditional-cake/