Christmas Coconut Fruit Cake

Name: Christmas Coconut Fruit Cake
Yield: 12
Cuisine: Vanuatu
Ingredients: Butter, softened — 250 g (1 cup); Sugar — 200 g (1 cup); Eggs — 4; Plain flour — 300 g (2 1/2 cups); Baking powder — 2 tsp; Grated coconut — 200 g (2 cups); Mixed dried tropical fruit (papaya, pineapple, mango), chopped — 150 g (1 cup); Raisins — 100 g (2/3 cup); Coconut milk — 100 ml (1/3 cup plus 1 tbsp); Vanilla extract — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Butter, softened — 250 g (1 cup)
Sugar — 200 g (1 cup)
Eggs — 4
Plain flour — 300 g (2 1/2 cups)
Baking powder — 2 tsp
Grated coconut — 200 g (2 cups)
Mixed dried tropical fruit (papaya, pineapple, mango), chopped — 150 g (1 cup)
Raisins — 100 g (2/3 cup)
Coconut milk — 100 ml (1/3 cup plus 1 tbsp)
Vanilla extract — 1 tsp

Method

Preheat the oven to 160°C (325°F) and grease and line a cake tin.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder together, then fold into the batter alternately with the coconut milk.
Fold in the grated coconut, dried tropical fruit, raisins and vanilla extract.
Pour the batter into the prepared tin and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre comes out clean, covering loosely with foil if the top browns too quickly.
Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Introduction: Reflecting both introduced Christmas baking traditions and Vanuatu's abundant tropical produce, this rich fruit cake studded with coconut and local tropical fruit is a popular festive treat prepared for Christmas and New Year celebrations across the islands.

Cultural Background: Reflecting both introduced Christmas baking traditions and Vanuatu's abundant tropical produce, this rich fruit cake studded with coconut and local tropical fruit is a popular festive treat prepared for Christmas and New Year celebrations across the islands.

Tips: Cream the butter and sugar thoroughly for the best light texture in the finished cake. Toss the dried fruit in a little flour before folding in, to help prevent it from sinking to the bottom. Cover loosely with foil partway through baking if the top is browning too quickly before the centre is fully cooked.

Variations: Add a splash of rum to the batter for a more festive, adult version. Use fresh diced mango or pineapple in place of some of the dried fruit for a different texture. Top with a simple glaze or dusting of powdered sugar for a more festive presentation. Vegetarian as written; a vegan version can use plant-based butter and a flax egg substitute, though this may affect the cake's rich, celebratory texture.

Storage: Store wrapped at room temperature for up to 5 days, or refrigerate for up to 10 days.

Reheating: Not typically reheated; serve at room temperature.

FAQs:

Q: Can I use fresh fruit instead of dried?

A: Yes, though dried fruit is traditional for its concentrated flavour and better distribution throughout the dense cake batter; fresh fruit can add extra moisture, so adjust baking time accordingly.

Q: Can I make this cake ahead of Christmas?

A: Yes, it keeps well for several days when properly wrapped, making it a good make-ahead option for the holidays.

Q: What tropical fruits work best in this cake?

A: Dried papaya, pineapple and mango are all common choices, reflecting Vanuatu's local tropical produce.