Go Back
–+ servings

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 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 6 people
Calories 430.8 kcal

Equipment

Microwave Convection Oven
Mixing 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 )

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!