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Hazelnut Coconut Fruitcake

Hazelnut Coconut Fruitcake. This delectable fruitcake is what happens at my house when I decide to clean out the baking cupboard after Christmas baking.

Hazelnut Coconut Fruitcake close up photo of a single slice

Hazelnut Coconut Fruitcake

So, if you’re reading this recipe post, then I guess I don’t have to ask the question about whether or not you like fruitcake or not. The real question to ask fruitcake lovers is whether they prefer a light fruitcake or dark and well spiced fruitcake.

Hazelnut Coconut Fruitcake ready for the oven

Hazelnut Coconut Fruitcake, ready for the oven.

I most often make my favourite recipe for an English style dark fruit cake. It’s a recipe that I have been making since I was a kid in the kitchen with my mother many years ago.

A dark fruitcake alternative.

Some people are not fond of the spices or of the dark rich molasses flavour of that cake. They prefer more of an un-spiced pound cake with plenty of fruit and nuts added.

I like to use both red and green glacé cherries for a more festive look.

I personally have never met a fruitcake that I didn’t like and certainly have never turned my nose up at a slice, either light or dark. This recipe came about after finishing some other Christmas baking projects.

Hazelnut Coconut Fruitcake just out of the oven

Hazelnut Coconut Fruitcake fresh from the oven.

There were a few odds and ends in the baking cupboard needed to be used up. I took stock of what I had and with about 2 1/2 pounds of dried and glacé fruit on hand.

I decided that was an adequate amount to make a rather large fruitcake. (The cake batter weighed 7 pounds before baking)

plate of glacé fruit on checkered dishtowel

Mixed glace fruit for Fruitcake.

Starting with a proven base.

The cake batter base was actually a sightly modified version of the Newfoundland favourite, Cherry Cake.

That recipe is always incredibly popular at Christmas time, so I knew that would work. Some toasted Hazelnuts leftover from a recent batch of cookies also had to be used.

Hazelnut Coconut Fruitcake single slice with Christmas table decor

Hazelnut Coconut Fruitcake, fit for a Christmas feast.

Coconut, leftover from the large number of Snowballs that we’ve made this year, provided the other key ingredient in what turned out to be a terrifically flavourful cake.

Desiccated coconut in white ceramic bowl.

Fine or medium cut, desiccated (dried) coconut is best in this recipe.

This is a cake that need not be made far in advance, even a couple of days ahead of time is fine. But, if you do make it ahead, be sure to soak it in some brandy or rum.

I think Coconut rum is an interesting choice for this cake too. See the recipe for more details on how to do that.

Hazelnut Coconut Fruitcake fully baked in springform pan

Hazelnut Coconut Fruitcake

Like this Hazelnut Coconut Fruitcake recipe?

You’ll find More Favourite Newfoundland Christmas Cakes here and hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Best Newfoundland Christmas Cake Recipes

Best Newfoundland Christmas Cake Recipes

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Originally published December 2014. Updated November 2019 to include a new printable recipe page and to add nutritional information.
Hazelnut Coconut Fruitcake close up photo of a single slice
Yield: 50 thumb sized portions.

Hazelnut Coconut Fruitcake

Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes

A moist delicious fruitcake with plenty of glace fruits plus the added crunch of hazelnuts plus the flavour of coconut and rum. Revive an old Christmas tradition with this brand new twist on a classic seasonal indulgence.


  • 1 ½ cups butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 tsp almond extract, optional
  • 3 cups flour + 1/4 cup to dredge the fruit
  • 1 ½ tsp baking powder
  • 1 cup undiluted evaporated milk
  • 2 cups glacé cherries
  • 1 cup chopped glacé pineapple
  • 1 cup roughly chopped, toasted hazelnuts
  • 3/4 cup glacé mixed citrus peel
  • 1 cup fine cut dried coconut
  • 1 1/2 cups light or golden raisins


  1. Cream together the butter and sugar well.
  2. Add the eggs, one at a time, beating well after each addition until light and fluffy.
  3. Beat in the vanilla, coconut and almond extracts.
  4. Sift together the flour and baking powder.
  5. Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
  6. Toss all of the dried fruit with the 1/4 cup of flour and fold into the batter well along with the chopped nuts and the dried coconut.
  7. Bake in greased and floured spring form pan, tube pan or loaf pans lined with parchment paper. Bake at 300 degrees F for 1 1/2 to 2 1/2 hours depending upon the size of your pan. (See NOTE below.)

Baking and cooling

  1. Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
  2. Let the cake cool in the pan/s for an hour before transferring it, right side up, to a wire rack to cool completely.
  3. At this point, when cooled, you can poke small holes in the top and bottom of the cake with a fork and pour on 4 - 8 ounces of light rum, coconut rum or brandy; half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
  4. Soak several layers of cheesecloth in additional rum or brandy if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place for a couple of weeks at least.


There is a total of 2 1/2 pounds of nuts and dried or glacé fruit in this recipe. You can substitute other dried fruits of your choice to make up that total amount if you like.
Baking time is going to depend on the size and shape of pan that you use. I used a 10 inch spring form pan which takes the longest at about 2 1/2 hours. A large tube or funnel pan should take about a half hour or more less than that because of the shape. Watch it carefully after the first 1 1/2 hours of baking time and take it out of the oven only when a toothpick inserted into the center comes out completely clean.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information



Serving Size

50 thumb sized portions.

Amount Per Serving Calories 164Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 74mgCarbohydrates 21gFiber 1gSugar 13gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Thursday 7th of December 2017

First time making it. Flavors are outstanding , BUT, Why does the cake crumble somewhat when cutting? I have tried straight blades and saw type blades and had hardly any difference.

Barry C. Parsons

Thursday 7th of December 2017

Hmm a little overbaked maybe ...or perhaps finer coconut was needed?


Monday 4th of December 2017

I have everything ready to go but am not sure what undiluted evaporated milk is.

Barry C. Parsons

Tuesday 5th of December 2017

Evaporated milk straight from the can.

joanne mercer

Monday 29th of December 2014

Try next year


Sunday 14th of December 2014

This fruitcake was the best I ever made.

Barry C. Parsons

Wednesday 24th of December 2014

It was delicious! I soaked some rum into mine ...fantastic!

Christine W

Saturday 13th of December 2014

What a great idea ! Thank you !

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