This frozen fruit cake is the perfect treat for Christmas celebrations! Here, when it's hitting 30, a refreshing dessert is always welcomed. This light, coconut infused, cake is ideal to wow your party guests and get away from the traditional heavy and rich Christmas cake.

Ingredients:

400g dried fruit (mixture- think apricots, sultanas, cranberries, pineapple)
Water or Fruit Juice or Port Wine

100g mixed nuts
170g dry chocolate chip biscuits

2 tins coconut cream NOT LIGHT AND NOT MILK!
Ground ginger

Method:

Put tins of coconut cream in the freezer.

Line a springform pan with plastic wrap leaving enough on the outer edge to cover up when freezing later.

Add fruit to TM bowl. Chop 3x TURBO. Set in a bowl and soak in enough liquid to cover the fruit.
Add nuts, biscuits to TM bowl. Chop 2x TURBO. Add enough to the springform pan just to cover the bottom. Set the rest aside for later!

Wait 30 minutes for fruit to finish soaking. Then strain fruit. Put into a mixing bowl.

When ready to assemble...

Insert butterfly*. Take coconut cream out of freezer and do not shake. Open and scoop out the cream (the water has now separated to the bottom of the tin) and place in TM bowl. Whip until fluffy on speed 3.5 (about 30 seconds).

Add a few dashes of ginger to the fruit and begin to fold in the coconut cream using the spatula.

Scoop 1/2 of the mixture on to the crumb base and spread carefully to the edges. Add crumble (leaving a few tablespoons for the top) and repeat wit...