Coconut, raisin and pecan cake

    4 hours 40 min

    This three layer cake is sinfully good. The cake is warmly spiced and dotted with raisins, coconut and pecans. The layers are sandwiched together with a citrussy coconut glaze.

    5 people made this

    Serves: 48 

    • 225g butter
    • 400g caster sugar
    • 6 egg yolks
    • 375g plain flour, divided
    • 4 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon ground cloves
    • 250ml milk
    • 330g raisins
    • 150g desiccated coconut
    • 110g chopped pecans
    • 6 egg whites
    • 400g caster sugar
    • 4 tablespoons plain flour
    • 350ml water
    • 2 lemons, peeled and seeded
    • 2 oranges, peeled and seeded
    • 150g desiccated coconut

    Prep:1hr  ›  Cook:40min  ›  Extra time:3hr cooling  ›  Ready in:4hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour four 23cm round cake tins. Toss together the raisins, coconut and pecans in 125g of the flour until coated. Set aside.
    2. Cream butter and 400g sugar until light and fluffy. Beat in yolks one at a time. Sieve together 250g flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
    3. In a clean bowl, beat egg whites until stiff peaks develop. Fold into batter until no streaks remain.
    4. Divide batter into tins. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted in centre comes out clean. Cool in tins 10 minutes, then turn out onto wire racks to finish cooling.
    5. To make the filling: Mix 400g sugar and 4 tablespoons flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to the boil and cook until thick, about 10 minutes. Add 150g coconut. Allow to cool.
    6. Assemble cake with filling between layers and ending with filling on top.

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    Reviews in English (4)


    ALMOST like the Japanese Fruitcake my grandmother made. To die for....  -  13 Jan 2005  (Review from Allrecipes US | Canada)


    I have been looking for this taste for years and tried many different recipes. This is the best I have come across so far. It is spicy and not "over sweet". An excellent accompaniment to the holiday dinner after eatting so many very sweet treats during the holiday season. It is also very impressive to look at with 4 layers! I garnished the top with extra raisins, coconut, pecans and a sprinkle of all the spices in the recipe!  -  28 Dec 2007  (Review from Allrecipes US | Canada)


    My mother-in-law made Japanese Fruit Cake every year for Christmas and this tastes very much like hers. My husband was very pleased. I had a lot of leftover icing so, next time, I may make 2 2-layer cakes and give one as a gift or serve one for Thanksgiving and one for Christmas. It makes a very large cake.  -  26 Dec 2008  (Review from Allrecipes US | Canada)