Coconut Fruitcake
Coconut Fruitcake is an impressive dinner. Made with 2 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. salt, 1 lb. chopped fruitcake mix and 1 1/2 c. flaked coconut, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins, and nuts.
Mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice.
Pack into a greased 10-inch tube pan lined with waxed paper.
Bake at 250Β° for 2 to 2 1/2 hours or until cake tests done.
Cool for 10 minutes.
Loosen edges with a sharp knife.
Remove from pan to cool completely on a wire rack.
Garnish with candied fruit or nuts, if desired.
Makes 12 to 16 servings.
π· Perfect Pairings
Complete your meal with these
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