Why You’ll Love This Recipe

I love this recipe because it takes the comfort of an old-fashioned fruit cake and gives it a fresh, modern update. The combination of cherries, almonds, and white chocolate adds bursts of sweetness and crunch, while the coconut gives it a light, nutty flavor. It’s moist, flavorful, and perfect for sharing with friends or family. Best of all, it keeps beautifully when stored properly, allowing the flavors to develop even more over time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250g butter, at room temperature
215g (1 cup) caster sugar
4 eggs
500g mixed dried fruit
200g red glacé cherries, halved
150g (1 cup) plain flour, sifted
150g (1 cup) self-raising flour, sifted
120g (3/4 cup) blanched almonds, toasted, chopped
100g white chocolate, chopped
45g (1/2 cup) desiccated coconut
125ml (1/2 cup) coconut rum

Directions

Step 1
I preheat the oven to 160°C (140°C fan-forced) and grease a 7cm-deep, 22cm round cake pan. I line both the base and sides with three layers of baking paper, allowing the paper to extend about 5cm above the sides of the pan to protect the cake as it bakes.

Step 2
Using electric beaters, I beat the butter and caster sugar together in a large mixing bowl until pale and creamy. Then, I add the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy.

Step 3
I stir in the mixed dried fruit, halved cherries, both types of flour, chopped almonds, white chocolate, desiccated coconut, and coconut rum. I mix everything together with a large spoon until well combined and evenly distributed.

Step 4
I transfer the mixture into the prepared pan, smoothing the surface evenly. I bake the cake for 1 hour and 45 minutes to 2 hours, or until a small knife inserted in the center comes out clean.

Step 5
Once baked, I cover the cake with foil and let it cool completely in the pan. This helps it stay moist and rich in flavor. Once cooled, it’s ready to slice and serve.

Servings and Timing

This recipe makes enough to serve 12 people. It takes about 20 minutes to prepare and 1 hour 45 minutes to 2 hours to bake, plus cooling time. It’s perfect for baking ahead and serving as a show-stopping dessert or afternoon treat.

Variations

Sometimes I like to use dark or milk chocolate chunks instead of white for a richer flavor. I also swap coconut rum for orange liqueur or even fruit juice if I want a non-alcoholic version. For extra texture, I add chopped macadamias or walnuts, and for a festive touch, I decorate the top with extra cherries or sliced almonds before baking.

Storage/Reheating

I wrap the cooled cake tightly in plastic wrap and then in foil to keep it moist. I store it in a cool, dark place for up to 2 weeks. It can also be refrigerated for longer freshness or frozen for up to 3 months. When I want to serve it warm, I heat a slice in the microwave for just a few seconds to soften the chocolate slightly.

FAQs

How do I keep the fruit from sinking to the bottom?

I lightly coat the dried fruit and cherries in a little flour before adding them to the batter—this helps them stay evenly distributed.

Can I use different dried fruits?

Definitely. I sometimes use sultanas, apricots, cranberries, or pineapple chunks for variety.

What type of white chocolate works best?

I like using good-quality baking chocolate—it melts smoothly and adds a creamy sweetness without being too rich.

Can I bake this in a different pan?

Yes, a square or loaf tin works well too. I just adjust the baking time depending on the depth of the pan.

Can I add spices?

Yes, I often add a little cinnamon or nutmeg for a warm, aromatic touch.

How do I know when it’s done?

The cake is ready when a small knife or skewer inserted in the center comes out clean and the top feels firm to the touch.

Can I decorate the cake?

Yes, I sometimes dust it with icing sugar or drizzle melted white chocolate on top once it’s cooled for a pretty finish.

How long does this cake last?

When stored properly, it keeps well for up to 2 weeks at room temperature or 3 months in the freezer.

Can I make cupcakes instead?

Yes, I divide the mixture into muffin pans and bake for about 25–30 minutes, checking for doneness with a skewer.

Conclusion

This coconut fruit cake with white chocolate is one of my go-to recipes when I want something rich, moist, and full of flavor. I love the combination of sweet fruit, creamy chocolate, and a touch of coconut—it’s a perfect blend of comfort and indulgence. Whether for a special occasion or just a cozy afternoon treat, this cake always feels like something truly special.