Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut, walnut & cherry fruit cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
This granola has a very subtle coconut flavour from the coconut oil. The coconut adds flavor and texture." Coconut Walnut Biscotti. Stir in the coconut extract and the eggs.
Coconut, Walnut & Cherry Fruit Cake is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Coconut, Walnut & Cherry Fruit Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have coconut, walnut & cherry fruit cake using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coconut, Walnut & Cherry Fruit Cake:
- Get 225 g self raising flour
- Take 110 g unsalted butter
- Take 110 g caster sugar
- Take 225 g mixed fruit
- Take 1 teaspoon mixed spice
- Prepare 40 g chopped walnuts
- Take 6 tablespoons dessicated coconut
- Take 12 glace cherries, chopped
- Make ready 1 large egg
- Prepare 180 ml full fat milk
- Take 1-2 tablespoons demerara sugar
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Steps to make Coconut, Walnut & Cherry Fruit Cake:
- Pre-heat your oven to 180 C / Gas 4. Grease & line the bottom of a 20cm loose bottomed cake tin.
- Sift the flour into a large bowl and add the butter. Rub the butter into the flour until it resembles fine breadcrumbs. Fruit cakes have a certain crumbly quality about them, unlike other cakes, so this is an important step. Add the sugar, mixed fruit, mixed spice, walnuts, coconut and cherries. Using a wooden spoon (or similar) stir this up to combine well.
- Finally, add the egg and milk to the floury mixture and give it a good stir until all is completely combined. You’re looking to achieve a drop-like consistency.
- Add the mixture to the cake tin and spread evenly. Sprinkle the demerara sugar over the top of the mixture and then pop into the oven until it gets a golden colour and a skewer comes out clean when poked into the middle, 60 to 75 minutes. Remove from the oven and let it stand in the cake tin for 15 minutes before removing and transferring to a wire rack to cool completely.
- Store in a cake tin in a cool, dry place for up to 5 days. I bet it doesn’t last that long!
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