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Rich & Moist Coconut and Mixed Fruit Traditional Cake

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A comforting traditional cake featuring a moist crumb with pockets of mixed dried fruit and the subtle sweetness of coconut, perfect for gatherings or a delightful treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 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 9-inch round cake pan.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the softened butter and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and coconut extract, if using.
  6. Mix in the plain 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 along with the desiccated coconut.
  9. Pour the batter into the prepared cake pan.
  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 it to a wire rack to cool completely.

Notes

Bring eggs and yogurt to room temperature before baking for better mixing. Store the cooled cake covered at room temperature for up to 3 days or refrigerate for 1 week.

Nutrition

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