Coconut Fruitcake
Moist and Refreshing Coconut Fruitcake
Introducing our Coconut Fruitcake, a delightful balance of moist cake texture and the bright, zesty notes from dried fruits. Enjoy a sophisticated tea time with the subtle coconut aroma and rich fruit flavors.
Basic Ingredients- 80g Cake flour (low-gluten flour)
- 25g Coconut flour
- 1/2 tsp Baking powder
- 95g Unsalted butter, softened at room temperature
- 100g Sugar
- 2 Eggs, at room temperature
- 25g Milk
Cooking Instructions
Step 1
Cream the softened butter until smooth and fluffy. Gradually add the sugar in three additions, beating well after each until the mixture is light and pale yellow. Lightly beat the eggs in a separate bowl. Add the beaten eggs to the butter mixture little by little, or one at a time, ensuring each addition is fully incorporated before adding the next to prevent curdling.
Step 2
Sift the cake flour, coconut flour, and baking powder together. Add the sifted dry ingredients to the creamed butter and egg mixture. Gently fold them in using a spatula until just combined. Pour in the milk and mix until no dry streaks remain. Be careful not to overmix, as this can result in a tough cake.
Step 3
Take about one-third of the batter and place it in a separate bowl. Gently mix in the dried blueberries, cranberries, and apricots that have been soaked in rum. Transfer this fruit-infused batter to a piping bag. Place the remaining plain batter into another clean piping bag.
Step 4
Grease and flour your cake pan thoroughly, or line it with parchment paper. Fill the pan about two-thirds full with the batter containing the dried fruits. Tap the pan gently on the counter a few times to release any trapped air bubbles. Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Step 5
Once removed from the oven, let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. Melt the white chocolate gently over a double boiler. Drizzle the melted white chocolate over the cooled cake in a decorative pattern. Finally, garnish the top with fresh blueberries, crunchy coconut slices, or other desired toppings to create a beautiful presentation.
