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Wonderful coconut and cherry cake, moist and aromatic. It can be made with either fresh, canned or frozen cherries.
Easy to make coconut and cherry cake soaked with liquid heavy cream and melted butter after you bake it, this simple cake is really something special, you will love. Quick to make and ready to serve in about 2 hours, including cooling time.
As soon as the cherries are in season, I get into a cherry preserving and baking frenzy, you might have noticed that… The season is short, I only have about two weeks time and an incredibly huge tree, which is full of fruit most years.
I can cherries in jars or make candied cherries, soak them in red wine, amaretto, or kirsch. I make syrup, ice lollies and lots and lots of cakes. You could try the cherry loaf cake or the cherry almond cake, for instance, they are sooo good!
This cherry and coconut cake was THE cake for my kids this summer. They love most anything I bake, and actually, any cake is their favorite cake at one point or another, but they really raved about this one and made me bake it twice in a rather short period of time.
It must be the consistency and the unusual combination of flavors, I rarely combine cherries with coconut, but they really work together very well. And the consistency… this cake is really something else. Moist but not really fluffy, it reminds me of biting in a large pancake somehow, it is really good, you definitely have to try it to know what I am talking about.
- Fresh, frozen, or canned, about 200 g/ 7 oz, that would be about 1 cup pitted cherries, slightly more or less is fine.
- If using fresh, pit them. I always use a cherry pitter, I don’t know what would I do without it…
- Defrost frozen cherries and let them drain well.
- Drain canned cherries.
- Eggs, granulated sugar, vanilla extract, flour, baking powder, and buttermilk.
- If you don’t have buttermilk in the house, but still want to bake, mix 175 ml/ 6 fl.oz/ ¾ cup milk with 2 teaspoons white wine vinegar. Stir gently and let sit for 5 minutes. Use as instructed in the recipe.
Topping: Unsweetened desiccated coconut.
Soaking: Unsalted butter and heavy/double cream.
How to make?
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Butter a springform of about 23-24 cm/ 9-10 inch and sprinkle it with breadcrumbs or flour to coat all over. Turn it over the sink and pat it on the bottom to remove the excess. Set aside.
- Prepare the cherries. Set aside.
- Beat the eggs, sugar and vanilla extract until pale and fluffy.
- In another bowl, mix together the flour and the baking powder. Sieve over the egg mixture. Mix in shortly.
- Add the buttermilk and incorporate it quickly.
- Pour the batter into the prepared springform.
- Sprinkle with the coconut.
- Bake for 20-25 minutes.
- During the last 5 minutes of the baking time, heat the butter and the cream in a small saucepan. The butter should be melted, but the mixture should not come to a boil, just heat it up.
- Remove the cake from the oven and immediately pour the cream mixture all over.
- Let cool for about an hour in the baking dish before transferring it to a wire rack, it needs some time to adsorb all the liquid properly.
- Use a digital kitchen scale in baking, it is more accurate and ensures the best results.
- You can double the ingredients and bake the cake on a large baking tray of about 35×30 cm/ 14×12 inches, this way you will have enough for a larger gathering.
- This makes it also a great potluck cake, you can make a large batch, cut it into squares and transport it easily. It can be eaten from the hand, you will not really need plates and forks, maybe just a small napkin.
How to serve and store?
You can serve the coconut and cherry cake lukewarm, after the time it needs to absorb the cream. Or you can serve it at room temperature.
It keeps at room temperature for about 2 days. Keep it in an airtight container. It will become sturdier, but it will still be delicious and so satisfying to bite into.
If kept in an airtight container in the refrigerator it will keep for 4-5 days.
More cherry cakes:
- 200 g/ 7 oz/ 1 cup cherries, pitted (Note 1)
- 2 medium eggs
- 100 g/ 3.5 oz/ ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 220 g/ 7.8 oz/ 1 ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 175 ml/ 6 fl.oz/ ¾ cup buttermilk (Note 2)
- 4-5 tablespoons unsweetened desiccated coconut
- 50 g/ 1.8 oz/ ¼ cup unsalted butter
- 100 ml/ 3.4 fl.oz/ scant ½ cup heavy/double cream
- If using frozen cherries, defrost and drain them before you start with the cake. Pit the cherries, if fresh or drain them, if canned. Set aside.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a springform of about 23-24 cm/ 9-10 inches and sprinkle it with breadcrumbs to coat all over. Turn it over the sink and pat it on the bottom to remove the excess. Set aside.
- Beat the eggs, sugar and vanilla extract until pale and fluffy. In another bowl, mix together the flour and the baking powder. Sieve over the egg mixture. Mix in shortly. Add the buttermilk and incorporate it quickly into the batter. Pour into the prepared springform. Sprinkle with the coconut flakes. Bake for 20-25 minutes.
- During the last 5 minutes of the baking time, heat the butter and the cream in a small saucepan until the butter is melted, don't let come to a boil. Remove the cake from the oven pour the cream mixture evenly all over.
- Let cool for about an hour in the baking dish before transferring it to a wire rack, it needs some time to absorb all the liquid properly.
- You can use pitted fresh cherries, defrosted and drained frozen cherries or drained canned cherries.
- If you don't have buttermilk, mix 175 ml/ 6 fl.oz/ ¾ cup milk with 2 teaspoons white wine vinegar and stir gently. Let sit for 5 minutes before adding to the batter.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 110mgCarbohydrates: 27gFiber: 1gSugar: 12gProtein: 4g
Nutrition information isn’t always accurate.