Cherry And Coconut Cake Recipe

This recipe is pure nostalgia and a total game-changer with its perfect blend of sweet glacé cherries and tropical coconut. It’s like having a slice of childhood mixed with a beach vacation, and I can’t get enough of it!

My Cherry and Coconut Cake is a delightful dessert for lovers of fruit and coconut. I adore the glacé cherries in the cake.

I use 200g of them, because they are so sweet, and pair them with 50g of desiccated coconut. They are such a perfect pairing, because the cherries are sweet and very textural, and the coconut adds a lovely chewiness.

Cherry And Coconut Cake Recipe Ingredients

• Glacé cherries: Sweet, chewy; rich in carbohydrates and sugars.
• Self-raising flour: Provides structure and rise; rich in carbohydrates.
• Unsalted butter: Creamy texture; adds fat and flavor.
• Caster sugar: Fine texture; sweetens and adds moisture.
• Desiccated coconut: Adds texture and mild coconut flavor; provides fiber.

Cherry And Coconut Cake Recipe Ingredient Quantities

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• 200g (7 oz) glacé cherries
• 225g (8 oz) self-raising flour
• 175g (6 oz) unsalted butter, softened
• 175g (6 oz) caster sugar
• 3 large eggs
• 50g (2 oz) desiccated coconut
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

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How to Make this Cherry And Coconut Cake Recipe

1. Set your oven to 180°C (350°F) to warm up. Get a round cake pan 20cm (8 inches) in diameter, and give it a good greasing. Be sure to also line the bottom with some parchment paper.

2. Wash the glassy cherries with clean water and pour away the excess syrup, dry them with paper towels, and crescent cut each cherry. These glassy cherries are now ready to be used in your desired recipes.

3. In a big bowl, beat together the room temperature unsalted butter and superfine sugar until it is light and fluffy.

4. Whisk the eggs in one at a time, making sure that each egg is completely mixed into the batter before you add another.

5. Combine and stir in the vanilla extract.

6. In the bowl, sift self-rising flour and baking powder, and then gently fold them into the wet mixture along with the desiccated coconut.

7. Incorporate the cherries into the cake batter, folding them in gently to achieve an even distribution throughout.

8. Combine the milk with a soft dropping consistency.

9. Fill the cake pan with the mixture and smooth its surface.

10. Preheat the oven to 350°F (175°C). Grease a 10-inch (25 cm) round cake pan. In a mixing bowl, combine all the ingredients. Beat on low speed for 1 minute to blend. Scrape the bowl, then beat on medium speed for 3 minutes to thoroughly combine and aerate the batter. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out clean.

Cherry And Coconut Cake Recipe Equipment Needed

1. Oven
2. 20cm (8-inch) round cake pan
3. Parchment paper
4. Small knife (for cutting cherries)
5. Paper towels
6. Large mixing bowl
7. Electric mixer or whisk
8. Sifter
9. Spatula (for folding ingredients)
10. Measuring spoons
11. Measuring cups or kitchen scale
12. Skewer (for checking cake doneness)

FAQ

• Q: Can I use fresh cherries instead of glacé cherries?A: Yes, you can use fresh cherries instead. Just make sure to pit and dry them thoroughly so that the cake doesn’t end up with excess moisture.
• Q: Is there a substitute for self-raising flour?A: Combine 225g plain flour with 2 tsp baking powder and a pinch of salt to make your own.
• Q: Can I use coconut milk instead of regular milk?1. Yes, coconut milk can be used for a richer coconut flavor.
  2. But use only 2 tbsp to maintain the correct consistency.
• Q: Is it necessary to use unsalted butter?A: It is recommended that you use unsalted butter for better control of the salt content. However, if you have salted butter on hand, it can be used in its place. Just reduce any added salt in your recipe.
• Q: How should I store the cake?A: Keep the cake in a sealed container at room temperature for up to 3 days, or in the freezer for up to 1 month.
• Q: Can I add nuts to this cake?Yes, you can add chopped almonds or walnuts for extra texture. Fold them in with the cherries and coconut.
• Q: How do I prevent the cherries from sinking?A: To help distribute the cherries evenly, fold them into the batter after coating them in a little flour.

Cherry And Coconut Cake Recipe Substitutions and Variations

6 oz. unsalted butter, softened
Can be substituted with the same amount of margarine or coconut oil.
Caster sugar works best for this recipe, but it can be replaced with granulated sugar. Honey can also be used in place of caster sugar. If using honey, weigh 140g (5 oz).
Three large eggs—can be substituted with three-fourths cup of unsweetened applesauce or three tablespoons of aquafaba for a vegan option.
50 g (2 oz) of unsweetened desiccated coconut. This can be substituted with an equal amount of unsweetened shredded coconut.
1 tsp vanilla extract – can be substituted with 1 tsp almond extract for a different flavor profile.

Pro Tips

1. Cherry Preparation After rinsing and drying the glacé cherries, toss them in a little bit of the flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake during baking.

2. Consistent Mixing When folding in the flour and cherries, use a spatula and a gentle, sweeping motion to maintain the air you’ve incorporated into the batter. Overmixing can lead to a dense cake.

3. Room Temperature Ingredients Ensure that the butter, eggs, and milk are at room temperature before use. This ensures even mixing and a better rise in the cake.

4. Oven Temperature and Positioning Use an oven thermometer to verify your oven’s temperature, as it can vary. Place the cake on the middle rack to ensure even baking.

5. Check for Doneness Start checking the cake around 40 minutes into baking. If the top is browning too quickly, cover it loosely with aluminum foil to prevent over-browning while the center continues to bake.