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White Coconut Fruitcake

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1 cup unsalted butter, at room temperature 2 cups sugar 1 - 12 oz can sweetened condensed milk (NOT Evaporated Milk) 2 cups sweetened flaked coconut 1 cup mixed nuts, without peanuts 2 cups golden raisins 1 cup diced mixed candied fruit 1/2 cup candied pineapple 1/2 cup candied red cherries 1/2 cup candied green cherries 1 Tbsp grated lemon zest 3 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 5 large egg whites 1 Tbsp vanilla

Preheat the oven to 300 degrees F. Grease two 8 x 4 inch loaf pans and line them with parchment paper.

In a large bowl, cream together the butter and sugar. Add the milk and beat until light and fluffy. In another bowl, combine the coconut, nuts, raisins, candied fruits, and lemon zest. Add 1/2 cup of the flour and mix well. In a separate bowl combine the remaining flour with the baking powder and salt. Add the fruits and the flour mixture to the creamed mixture and stir to combine thoroughly. In another bowl, beat the egg whites until stiff. Fold the whites and vanilla into the batter until well blended. Turn the batter into the prepared pans, spreading it evenly.

Bake for 2 hours 15 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in the pans for 15 minutes. Turn the cakes out of the pans and finish cooling on a wire rack. To keep, wrap in plastic and store for up to 4 weeks.

Makes: 2 - 8 x 4 inch loaf cakes

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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