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Cherry And Coconut Cake/ Easy Coconut Cherry Cake.

Published: Dec 28, 2022 · Modified: May 20, 2023 by JAYANTHY · This post may contain amazon or my other affiliate links · 2 Comments

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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

Bakery-style Butter Cake

Best Chocolate Cake

Eggless Butterless Mango Cake

Easy Tutti Frutti Cake

Eggless Christmas Cake

Fresh Strawberry Cake

Basic Vanilla Cake/Easy Vanilla Cake

Eggless Butterless Chocolate Cake

Chocolate Orange Marble Cake

Vanilla Chiffon Cake

Eggless Whole Wheat Black Grape Cake

Easy Moist Coffee Cake

Cranberry Loaf Cake

Red Velvet Cake With Sugar Glaze Frosting

Cherry and Coconut Loaf Cake

Jayanthy Asokan
This cherry and coconut cake is sweet, soft with tender crumbs, and insanely delicious with studded cherries and aromatic sweetened coconut.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 6 people
Calories 430.8 kcal

Equipment

Microwave Convection Oven
Wide bowl
Electric Hand Beater
Spatula
8 ½ *4 ½ loaf pan

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 )
Prevent your screen from going dark

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

Ingredients are to be at room temperature before starting the procedure. Do not open the oven door during the first 15 minutes. The oven temperature falls suddenly, and the cake will not rise properly and may collapse in the center. Every oven behaves differently, so adjust the temperature accordingly.

Nutrition

Serving: 2sliceCalories: 430.8kcalCarbohydrates: 57.8gProtein: 4.8gFat: 20.7gSaturated Fat: 14.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.4gTrans Fat: 0.6gCholesterol: 44.3mgSodium: 384.8mgPotassium: 136.5mgFiber: 2.2gSugar: 31.8gVitamin A: 522.1IUCalcium: 87.8mgIron: 1.8mg
Keyword cherry and coconut cake, coconut and cherry cake
Tried this recipe?Let us know how it was!
One Bowl Easy Coconut Muffins
Coconut lovers, these sweetened coconut muffins are just for you. I bet you love this muffin for your breakfast and snacks. It is going to be on your regular baking menu!
Check out this recipe
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Filed Under: Baked Goodies, Breakfast, Cakes, Desserts, Eggless Bakes Tagged With: baked goodies, breakfast, eggless baked goodies

Reader Interactions

Comments

  1. Leander Fernandes

    December 29, 2022 at 4:51 am

    5 stars
    Fabulous

    Reply
    • JAYANTHY

      December 31, 2022 at 3:31 pm

      Thank you so much!

      Reply

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Hi, I'm Jayanthy! Growing up cooking with my mom gave me the opportunity to learn some of my family’s traditional heirloom recipes, I’m very happy and proud to share those unique comfort food recipes here with great honor.

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