Beat sugar and butter in large bowl; add eggs, one at a time, beating until well
blended. Stir in remaining ingredients except candied fruit mixture and coconut;
beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut.
Pour into greased 9 x 5-inch loaf pan.
Bake until top is golden brown and wooden
pick inserted in center comes out clean, 40 to 45 minutes.
Cool for 20 minutes; remove from pan. Cool completely before slicing.