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Coconut fruit cake

Marguerite Patten from Grigson
Chockfull of fruit and coconut, this more-ish cake from Marguerite Patten is sure to become a favourite

Coconut fruit cake

Method

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1. Put the coconut, peel, fruits, milk and sherry into a bowl and leave to soak for at least an hour, or up to two, if you like very soft coconut.

2. Set the oven to 160°C/gas 2. Lightly butter a 20cm cake tin.

3. Cream the butter and sugar together until light and fluffy.

4. Add the eggs, a little at a time and then add the flour.

5. Stir in the soaked coconut mixture, together with the liquid in which it was soaked.

6. Stir in the cherries and sultanas.

7. Spoon the mixture into the prepared tin and bake for about 1 hour and 20 minutes, or until the cake is golden brown and firm on top.

8. Cool in the tin for 5 minutes, and then turn out and leave to cool completely.

9. Store in an airtight tin.

Comments add a comment

danbett | Posted 15-Sep-08

i try this at the weekend for some of my friend and they couldn't stop talking about it, it was lovely,delicious,moist and it smells lovely thanks for the recipe

brumlady | Posted 09-Sep-08

this is just a gorgeous moist cake, I often make one to take into work and I am always asked for the recipe.

Serves: 8

Prep: 30 min, plus soaking
Cook: 1 hr 20 min

Ingredients
100g desiccated coconut
100g candied mixed peel, chopped
1 tsp lemon zest, finely grated
2 tsp orange rind, finely grated
4 tbsp Milk, and 2 tbsp sweet sherry (or substitute 6 tbsp milk)
150g Butter
150g caster sugar
3 Eggs, beaten
175g self-raising flour, sieved
85g glacé cherries
225g sultanas