Homemade Hazelnut Coconut Fruitcake Recipe That’s Bursting with Flavor
There’s nothing quite like baking a homemade fruitcake that fills your kitchen with the sweet aroma of butter, coconut, and toasted hazelnuts. This hazelnut coconut fruitcake is soft, rich, and full of chewy dried fruits, making it a perfect treat for the holidays or any special occasion. With a balanced blend of cherries, citrus peel, pineapple, raisins, and a nutty crunch from hazelnuts, each slice is bursting with flavor and texture.
The batter is made by creaming together butter and sugar until light and fluffy, then adding eggs, vanilla, coconut, and almond extract for a fragrant base. Flour and baking powder are folded in alternately with evaporated milk to keep the cake tender and moist. Tossed fruits, toasted nuts, and fine-cut coconut are then folded in before baking low and slow at 300°F for up to two hours. The result is a golden, aromatic fruitcake that’s as beautiful to serve as it is delicious to eat.
How to Bake the Perfect Hazelnut Coconut Fruitcake at Home
Baking this hazelnut coconut fruitcake at home is easier than you might think. Start with quality dried fruits, crunchy hazelnuts, and fresh coconut flakes to elevate the flavor profile. The batter comes together with pantry staples like flour, sugar, butter, and eggs, ensuring that you won’t need any complicated ingredients. Once baked, the aroma of toasted hazelnuts and coconut will fill your kitchen, setting the stage for a treat that’s as inviting as it is delicious.
For the best results, let the fruitcake cool completely before slicing, which allows the flavors to meld and the texture to firm up beautifully. Pair each slice with a cup of tea or coffee, or even serve it warm with a dollop of whipped cream for an extra indulgent touch. This hazelnut coconut fruitcake recipe isn’t just about baking it’s about creating moments of joy and sharing a treat that feels both nostalgic and fresh.
Click here to check Brown Butter Cake Recipe
Hazelnut Coconut Fruitcake Recipe
12
slices25
minutes90
minutes410
kcalIngredients
1 ½ cups butter
2 cups sugar
3 eggs
1 tsp vanilla extract
3 cups flour + 1/4 cup to dredge the fruit
1 tsp coconut extract
1 ½ tsp baking powder
1 cup undiluted evaporated milk
2 cups cherries
3/4 cup glacé mixed citrus peel
1 cup chopped glacé pineapple
1 cup roughly chopped, toasted hazelnuts
1 cup fine cut dried coconut
1 1/2 cups light or golden raisins
1/2 tsp almond extract, optional
Directions
First of all take a bowl and Cream together the butter and sugar well in it.Add the eggs, one at a time, beating well after each addition until light and fluffy.Beat in the vanilla, coconut and almond extracts.
Now sift together the flour and baking powder. Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients.
Add the dry ingredients in 3 portions and the milk in 2 portions. Then toss all of the dried fruit with the 1/4 cup of flour and fold into the batter well along with the chopped nuts and the dried coconut.
In last bake in greased and floured spring form pan, tube pan or loaf pans lined with parchment paper. Bake at 300 degrees F for 1 1/2 to 2 hours depending upon the size of your pan.Enjoy your cake!