Step 5: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look smooth and creamy.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in batches, alternating with the milk (or coconut milk). Begin and end with the dry ingredients. Mix gently to avoid overworking the batter.
Step 7: Fold in Coconut and Fruits
Using a spatula, gently fold in the shredded coconut and floured dried fruits. Make sure everything is evenly distributed throughout the batter.
Step 8: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover it with foil during the last 15 minutes of baking.
Step 9: Cool and Rest
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This cake tastes even better after resting for several hours or overnight, as the flavors deepen and blend.
Serving Suggestions
- Dust lightly with powdered sugar for a classic finish
- Serve with tea or coffee for a cozy afternoon treat
- Add a light glaze made from powdered sugar and milk for extra sweetness
- Enjoy plain to fully appreciate the fruit and coconut flavors
Storage Tips
- Store in an airtight container at room temperature for up to 4 days
- Refrigerate for up to 1 week
- This cake also freezes well; wrap tightly and freeze for up to 2 months
Final Thoughts
The Old-Fashioned Coconut & Fruit Cake is more than just a dessert—it’s a celebration of simple ingredients and timeless baking traditions. Moist, fragrant, and generously filled with fruit and coconut, this cake brings warmth and comfort with every slice. Whether you’re baking it for a special occasion or just to enjoy a quiet moment at home, it’s a recipe worth keeping and sharing for years to come.
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