Coconut White Fruit Cake Recipes

WHITE FRUIT CAKE

Steps:

• Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
• Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
• In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
• In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
• Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks.
• Transfer the eggs to a separate bowl.
• In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
• Add the egg yolks and continue to beat.
• In a medium bowl, whisk together the cake flour, salt and baking powder.
• Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
• Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
• Grease and flour two 9" round cake pans.
• Divide the batter equally between the two cake pans.
• Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
• Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.
• In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
• Add in the coconut extract and mix again.
• Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
• Mix in the shredded coconut just until combined.
• Place one cake layer on a cake plate. Frost the top.
• Place the second cake layer on top of the frosted cake.
• Cover the sides and top of the cake with the coconut buttercream.
• Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
• Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

COCONUT FRUITCAKE

Steps:

• 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; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.

WHITE CHOCOLATE COCONUT CAKE

Steps:

• Position the racks in the upper and lower thirds of the oven and heat the oven to 325°F. Coat the bottom and sides of four 9-inch round cake pans with nonstick baking spray and line with parchment circles.
• Sift together the flour, baking powder, and salt into a medium bowl.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Sprinkle the coconut into the bowl and beat until well combined. Add the eggs one at a time, mixing well after each addition. Pour in the melted chocolate and mix well. Scrape the sides and bottom of the bowl and mix for about 15 seconds. Scrape the bowl once more. Alternately add the dry ingredients and evaporated milk in batches, beating until thoroughly combined.
• Divide the batter equally among the prepared cake pans, spreading it evenly. Place two pans on each oven rack and bake for 20 minutes. Rotate the pans and bake for 10 to 15 minutes, until the cakes are lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pans on cooling racks, then remove, peel off the parchment, and cool completely on the racks. Wrap the cakes in plastic wrap and refrigerate until you are ready to assemble the cake.
• In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 4 minutes. Scrape the sides and bottom of the bowl and beat for an additional minute. Add the confectioners' sugar and beat for 1 minute. Pour in the corn syrup and passion fruit puree and mix until thoroughly incorporated.
• Scrape the sides and bottom of the bowl and beat on low speed as you stream in the melted white chocolate. Add the salt and continue beating until the buttercream is light and fluffy, about 3 minutes. Scrape the bowl once more and beat for 30 seconds on medium-high speed. Set aside.
• In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 3 minutes. Scrape the sides and bottom of the bowl and beat for 1 minute. Add the confectioners' sugar and beat for 1 minute. Pour in the corn syrup and vanilla and mix until thoroughly incorporated.
• Scrape the sides and bottom of the bowl and beat on low speed as you stream in the melted white chocolate. Add the salt and continue beating until the buttercream is shiny and fluffy, about 3 minutes. Scrape the bowl once more and beat for 30 seconds on medium-high speed.
• Place one layer top side up on a cake stand or turntable. Slide four strips of parchment under the edges of the cake to catch any stray frosting. Using an offset spatula, spread one-third of the passion fruit buttercream evenly over the surface. Repeat with 2 more cake layers and the remaining passion fruit buttercream. Place the fourth cake layer on top and refrigerate the cake, uncovered, for 15 minutes so the buttercream sets and the layers adhere to each other.
• Using an offset spatula, frost the sides and top of the cake with the white chocolate buttercream.
• Take a handful of coconut at a time and press onto the sides of the cake until the sides are covered. Sprinkle the remaining coconut on top of the cake. Chill for at least 30 minutes before serving.
• The finished cake can be stored, lightly covered, in the refrigerator for up to 2 days.

CHRISTMAS WHITE FRUIT CAKE

Steps:

• Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
• Cream the butter, sugar and eggs.
• Mix together the dry ingredients and add to the creamed ingredients.
• Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
• Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
• My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.

WHITE COCONUT FRUITCAKE

Steps:

• Preheat the oven to 300°F Grease two 8 x 4-inch loaf pans and line them with parchment paper.
• 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.
• 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.
• The Great Holiday Baking Book.B. Ojakangas.

COCONUT WHITE FRUIT CAKE

Steps:

• Preheat the oven to 325 degrees. Line the bottom of a tube or loaf pan with brown paper and grease the paper. In a large bowl, beat the egg whites until stiff peaks form, and set aside. In another large bowl, combine the candied fruits, raisins, and nuts. Add the flour and salt, and toss to mix; set aside. Cream the butter and sugar. Add the beaten egg whites, then the coconut and vanilla. Add the fruit to the coconut mixture. Pour the batter into the prepared pan and bake for 2 1/4 hours.