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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is from an old recipe that came to me as a typical fruit cake, but I added pineapple, coconut and pineapple juice which made it really moist, and gave it a bit of a tropical taste. â Dotty Stodulski, North Port, Florida Ingredients:
1/2 cup butter, softened |
1 cup sugar |
4 eggs |
1 teaspoon coconut extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup unsweetened pineapple juice |
2-1/4 cups flaked coconut |
1-1/2 cups chopped candied pineapple |
1 cup chopped macadamia nuts |
1 cup golden raisins |
1/2 cup chopped dried mangoes |
1/2 cup chopped green candied cherries |
1/2 cup chopped red candied cherries |
coconut glaze: |
1 cup confectioners' sugar |
2 tablespoons coconut milk or milk |
1/4 teaspoon coconut extract |
1/4 teaspoon vanilla extract |
Directions:
1. 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; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake. Yield: 12 servings.
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