Tropical fruit cake.jpg

This is a tropical, healthier twist on an Easter classic. Based on the recipe for a Simnel Cake (a light fruit cake eaten in the UK and Ireland during Easter), it features exotic fruits such as coconut and mango – and it’s great for cooking for crowds, as it’s also wheat- and dairy-free! 

Perfect with a cup of afternoon tea, this’ll impress your guests so much they’ll be raving about for Easters to come!


  • 225g white raisins
  • 100g dried mango (finely chopped)
  • 50g desiccated coconut
  • 200g rice flour
  • 2 tsp baking powder
  • 100g dried cherries (chopped)
  • 2 tsp mixed spice
  • zest and juice of 1 large orange
  • zest of  2 lemons
  • 225ml coconut oil
  • 225g pure coconut sugar
  • 4 eggs

    For the topping:

  • 2 tbsp apricot jam
  • toasted coconut


1.     Place the dried fruits in a bowl with the lemon zest and the orange juice and zest; give it a good stir and leave in the fridge for a couple of hours (if you can) for the fruit to soak up the liquid as this this will produce a much moister cake when baked.

2.     When ready to bake, pre-heat the oven to 150 Celsius. Line the base and sides of a 20cm deep round tin with baking paper.

3.     In a large bowl, beat the oil and sugar until well combined.

4.     Measure the rest of the dry ingredients in with the fruit and beat well until thoroughly mixed.

5.     Gently spoon in the cake batter, levelling the surface again until even.

6.     Place it in the oven on bottom shelf and bake for 1.5 hours, until well-risen and firm to touch.

7.     Remove from the oven and allow the cake to cool for about 15 minutes before turning it upside down and onto a wire rack.

8.     When the cake is cool, transfer it to a plate and warm up the apricot jam in a saucepan with a little water and then brush it on top of the cake; then sprinkle with the toasted coconut flakes.