Fruit and Chocolate Cake

In a bowl, combine the liqueur, pineapple, apricots, and raisins

Cover and let it rest for one day, stirring occasionally

Drain the fruit liquid well by pressing it through a fine-mesh sieve

Reserve the liquid

Place the fruits in a bowl

Preheat the oven to moderate temperature (150°C)

Grease and flour an English-sized 20x11 cm cake pan

Mix together the flour, cocoa powder, and yeast

Add the nuts

Cream together the butter and grated coconut in a food processor

Beat in the eggs one at a time, beating well after each addition

Combine the fruit mixture with the flour mixture and mix carefully

Add the reserved liquid

Place the batter in the prepared cake pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean

Brush the top of the warm cake with 4 tablespoons of the reserved liquid

Allow the cake to cool completely in the pan

Remove the cake from the pan, wrap it in plastic film, and store it in an airtight container

Let it rest for six days before serving (it can be frozen for three months)

Serve 20 slices.