This Cherry and Coconut cake is insanely delicious, with a soft fluffy texture inside and soft sweet crumb outside. The sweetened coconut flakes go well with beautiful cherries on the cake. Perfect for any holidays and parties and also for gifting family and friends.
This cherry and coconut cake is sweet, soft with tender crumbs, and insanely delicious with studded cherries and aromatic sweetened coconut.
Any bake with a coconut flavour is my favourite. Likewise, this cherry and coconut cake is my all-time favourite cake ever. The buttery cake with a browned coconut flavour with tiny bits of cherry in every bite is heaven. You bake it, and I bet you go by my words.
Why you’ll love this recipe?
- It is a straightforward recipe. All you need is the regular cake ingredients plus coconut flakes and cherries.
- It is an one-bowl cake recipe and no mess in the making.
- No fancy gadgets are required to make this recipe. Though I used an electric hand beater, you can use a balloon whisk to mix the cake batter.
- If you are a coconut lover, then this recipe is for you. The aroma and taste of coconut flavour elevate the taste of the cake to the next level.
- You can bake this cake within an hour and serve it to an unexpected family or guest on short notice.
Ingredients need for this recipe
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- all-purpose flour
- butter
- sugar
- milk
- baking powder
- baking soda
- vanilla extract
- sweetened coconut flakes
- tinned cherry (deseeded)
- salt
Let’s see step-by-step preparation of Cherry and Coconut Cake.
In a wide bowl, add room-temperature butter and sugar.
Beat for a minute or until it turns fluffy.
To the mixture, sieve all the dry ingredients (all-purpose flour, baking powder, baking soda, salt) and beat until it mixes well.
Now add in milk and mix it. I used an electric hand beater for mixing the cake batter. Beat for a minute or two to get an even smooth batter, as shown in the picture. Even the balloon whisk will do the wonder.
To the smooth cake batter, add vanilla extract.
I used tinned Maraschino cherries, so strain the liquid, deseed and cut it into pieces as shown.
Now add the sweetened coconut flakes and the cherries to the cake batter.
Gently mix the coconut flakes and cherries with a spatula. Make sure not to overmix the cake batter.
Preheat oven to 170 C. Transfer the cake batter to the loaf tin and sprinkle some coconut flakes and gently tap on the kitchen counter to release the air pockets. Check the loaf tin size in the Equipment sections.
Bake it for 28 to 30 minutes or until the inserted skewer comes clean. Transfer it from the oven and let it cool completely on a cooling rack. When it is slightly cooled, demould onto the cooling rack and let it cool thoroughly.
Slice it and enjoy with a cuppa coffee, tea or milk.
Variations
You can use any of the cherries. It can be fresh cherries, canned cherries soaked in syrup, or frozen cherries.
Likewise, you can use fresh shredded coconut, desiccated coconut, or sweetened coconut flakes available in stores.
If a loaf pan isn’t available, you can use 7 inch round pan or square pan for this measurement.
How to store Cherry and Coconut Cake in the freezer?
Wrap the cherry and coconut cake tightly with cling film or aluminum foil or in a freezer bag. You can freeze it as a whole cake or slices. It is purely optional. Before serving, thaw it to room temperature and microwave it for a few seconds. If you don’t have a microwave, lay it on the kitchen counter for a few extra minutes.
If you’ve tried this Cherry And Coconut Cake recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Baking!
More cake recipes you may like to try
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Eggless Whole Wheat Black Grape Cake
Red Velvet Cake With Sugar Glaze Frosting
Cherry and Coconut Loaf Cake
Equipment
Ingredients
- 1½ cup all-purpose flour
- ½ cup butter
- ¾ cup sugar
- ¾ cup milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¾ cup sweetened coconut flakes
- ½ cup cherry (pitted) ( tinned cherry )
- ⅛ teaspoon salt
- ¼ cup sweetened coconut flakes ( to sprinkle on the loaf batter )
Instructions
- In a wide bowl, add room-temperature butter and sugar.
- Beat for a minute or until it turns fluffy.
- To the mixture, sieve all the dry ingredients (all-purpose flour, baking powder, baking soda, salt) and beat until it mixes well.
- Now add in milk and mix it. I used an electric hand beater for mixing the cake batter. Beat for a minute or two to get an even smooth batter, as shown in the picture. Even the balloon whisk will do the wonder.
- To the smooth cake batter, add vanilla extract.
- I used tinned Maraschino cherries, so strain the liquid, deseed and cut it into pieces as shown.
- Now add the sweetened coconut flakes and the cherries to the cake batter.
- Gently mix the coconut flakes and cherries with a spatula. Make sure not to overmix the cake batter.
- Preheat oven to 170 C. Transfer the cake batter to the loaf tin and sprinkle some coconut flakes and gently tap on the kitchen counter to release the air pockets. Check the loaf tin size in the Equipment sections.
- Bake it for 28 to 30 minutes or until the inserted skewer comes clean. Transfer it from the oven and let it cool completely on a cooling rack. When it is slightly cooled, demould onto the cooling rack and let it cool thoroughly.
- Slice it and enjoy with a cuppa coffee, tea or milk.
Notes
Nutrition
Leander Fernandes
Fabulous
JAYANTHY
Thank you so much!