Old fashioned Coconut & Fruit Cake

Prep time: 15 mins | Bake time: 45-55 mins | Yields: 1 Round Cake (8-inch)

The Dry Mix:

1 ½ cups Self-raising flour (sifted)
1 cup Desiccated coconut (unsweetened)
1 cup Granulated sugar
1 ½ cups Mixed dried fruit (raisins, sultanas, cranberries, and chopped glacé cherries)

The Wet Mix:

Preheat & Prep: Preheat your oven to 180°C (350°F). Grease a round 8-inch cake tin and line the bottom with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, desiccated coconut, and sugar. Stir well. Add the mixed dried fruit and toss them in the flour mixture (this helps prevent the fruit from sinking to the bottom of the cake).
Combine Wet Ingredients: In a separate jug or small bowl, whisk together the melted butter, beaten eggs, milk, and vanilla extract.
Make the Batter: Pour the wet ingredients into the dry bowl. Mix with a wooden spoon just until combined. Do not overmix; the batter will be thick and heavy.
Bake: Pour the batter into the prepared tin and smooth the top. Bake for 45 to 55 minutes.
- Check at the 40-minute mark: If the top is browning too quickly, cover it loosely with aluminum foil.
Test: The cake is done when a skewer inserted into the center comes out clean (a few moist crumbs are fine, but no raw batter).
Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The “Red” Bits: To get the look in your photo, make sure your mixed fruit includes red glacé cherries or dried cranberries.
Storage: This cake actually tastes better the next day! Store it in an airtight container at room temperature; the coconut helps keep it moist for several days.
Variation: For a “Boiled” version (which is darker and richer), you can simmer the fruit, sugar, butter, and water in a pot for 10 minutes, let it cool, and then add the flour and eggs.