Coconut Fruitcake Recipes Recipe For Hand Recipe For Banana

BANANA NUT COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
• Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
• To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

BANANA COCONUT CAKE

Steps:

• In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.

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.

BANANA NUT FRUITCAKE

Steps:

• In a large bowl, beat sugar and oil. Beat in eggs and vanilla. Add bananas. Combine the flour, salt and baking soda; add to banana mixture just until blended. Fold in the pecans, cherries and pineapple., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA COCONUT CAKE

Steps:

• In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
• Grease and flour a 9" tube pan.
• Cream butter and sugar. Beat in eggs, 1 at a time.
• Add bananas, buttermilk and vanilla.
• Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
• Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
• Bake at 350 degrees for 50 minutes.

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 FRUITCAKE

Steps:

• Cream sugar and butter together.
• Add eggs one at a time and milk.
• Add sifted ingredients.
• Add cherries, raisins and coconut making sure they are completely covered with batter.
• Then add nuts and vanilla.
• Batter will be very thick.
• Cut a piece of cardboard the size of bottom of loaf pan and put in pan.
• Line with wax paper.
• Then grease well.
• Spoon batter into pan.
• Bake at 300 deg F.
• for approximately 2 hours.

COCONUT FRUITCAKE

Steps:

• 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-in. tube pan lined with waxed paper. Bake at 250° 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.© Copyright Reiman Publications, 1993-1997