Save on Pinterest

Coconut Fruitcake

A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! —Lorraine Groh, Ferryville, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 80 min. + cooling
  • Makes
    16 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup orange juice
  • 1 pound chopped mixed candied fruit
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup golden raisins
  • 1 cup chopped nuts
  • Additional candied fruit or nuts and confectioners' sugar, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.
  • Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.

Recommended Video


Click stars to rate
Average Rating:
  • TrishtheDish1
    Dec 30, 2018

    I had gone away from fruitcakes years ago, but decided to try one this year. So glad I did because this is a dense, fruity, nutty, tasty cake typical of the holidays. I agree with other reviewers that the coconut helps tremendously. This was easy to make, unlike the many steps of traditional fruitcakes, adding rum everyday, etc. We were able to eat this right away. I did soak the raisins in orange juice and spiced rum to add an extra bit of flavor. I'm not sure it made a difference though. I would make this one again.

  • xxcskier
    Oct 14, 2018

    I made this cake yesterday, easy to make and this will be perfect for holiday gift giving made in small loaf pans. This is not your average fruitcake that’s for sure. Sweet, moist and perfect with your morning coffee!

  • Louise
    Dec 21, 2017

    I followed the instructions to a tee, cake came so dry and over cooks had to throw it out. Not sure what I did wrong.

  • julie loveless
    Dec 24, 2016

    Easy to make & wonderful flovor baked in sm loaf pans to give as gifts

  • Dvorah
    Aug 15, 2016

    This is a very good cake ! Love the flavor and texture.I would like to know if I can keep like the regular fruit cake ( for 2 month ) and brush with rum

  • kinnesque
    Nov 10, 2015

    OMG. I started making fruit cake just last year, at my palliative Mum's request. Sifted through many recipes, and ended up making two: an old fashioned light, and this coconut lemon one. I was nervous, because of memories of dry, crumbly fruitcake as a child ... but both turned out like manna from Heaven! The other was good but this was my favourite. So moist, flavourful, great texture. A perfect pick me up with a cup of tea, or great for the back pack on a winter snowshoe expedition. Gave some to all my family and friends, and had excellent reviews - even one story about pushing and shoving to get the last piece! I am making it again this year in honour of my beloved late mother. Who was the crafter/collector lady with inventor husband who submitted? Thank you!

  • Ritaca
    Nov 12, 2014

    Fantastic! I have been making this cake for 51 years. My sister in law gave me this recipe but it's the first time I find it on line.Thanks for posting.

  • crazyoverpurple
    Dec 18, 2013

    Let's get real and be honest...anything that contains coconut in it has got to be good....but that is IF you are a coconut lover! This fruitcake IS delish! And I don't like fruitcakes either , but this one gets a blue ribbon! Try WILL like it!!

  • hvn_boud
    Dec 10, 2011

    This an excellent recipe for Fruitcake! I baked it in two loaf pans, giving one away. The Fruitcake is better if its let to set aday after baking because it becames moist and very flavorful. Being born and raised in New Zealand fruitcake is a must at Christmas but I'm the only one in the family who eats it, so each day I enjoy a cup of tea with a slice of this wonderful cake.

  • BabyBoomer1956
    Dec 2, 2010

    I was very excited when I saw this recipe because Im sure it is the one my late Mother used to make back in the 60's when I was a small child. I can remember hanging around the kitchen watching her as she struggled to mix the fruit and nuts into the cake batter then pour it into one of those dark metal wide loaf pans that had the embossing on it. I would sneak the occasional piece of fruit and some nuts. I loved this Christmas cake because coconut is my favorite. I couldn't find her recipe anywhere but now I can bake this cake tomorrow. I'm teary eyed right now thinking about those simple times with my Mom and Christmas time long ago before fake trees and Disney decorations. Thank You!!