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    You are in: Home / Recipes / White Coconut Fruitcake Recipe
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    White Coconut Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    15 mins

    2 hrs 30 mins

    Olha's Note:

    Because this cake doesn’t need to be aged, it’s great for last minute baking.

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    8x4inch ...

    Units: US | Metric


    1. 1
      Preheat the oven to 300°F Grease two 8 x 4-inch loaf pans and line them with parchment paper.
    2. 2
      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.
    3. 3
      Bake for 2 hours 15 minutes or until a skewer inserted into the center 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 loaf cakes.
    4. 4
      The Great Holiday Baking Book.B. Ojakangas.

    Ratings & Reviews:


    Nutritional Facts for White Coconut Fruitcake

    Serving Size: 1 (2214 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4306.2
    Calories from Fat 1602
    Total Fat 178.0 g
    Saturated Fat 102.1 g
    Cholesterol 301.8 mg
    Sodium 2034.3 mg
    Total Carbohydrate 639.5 g
    Dietary Fiber 22.3 g
    Sugars 423.7 g
    Protein 65.5 g

    The following items or measurements are not included:

    mixed candied fruit

    candied pineapple

    candied red cherries

    candied green cherries

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