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sliced cherry cake on a platter with a pink rose beside
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4.67 from 9 votes

Coconut and Cherry Cake

Wonderful coconut and cherry cake, moist and aromatic. It can be made with either fresh, canned, or frozen cherries.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cakes
Cuisine: German
Servings: 12
Calories: 196kcal
Author: Adina

Ingredients

  • 200 g cherries 7 oz/ 1 cup, weighed after pitting, Note 2
  • 2 eggs large
  • 100 g granulated sugar 3.5 oz/ ½ cup
  • 1 teaspoon vanilla extract
  • 220 g all-purpose flour 8 oz/ 1 ¾ cup
  • 1 ½ teaspoons baking powder
  • 175 ml buttermilk 6 fl.oz/ ¾ cup, Note 3
  • 4-5 tablespoons unsweetened desiccated coconut
  • 50 g unsalted butter 2 oz/ ¼ cup
  • 100 ml heavy cream 3.5 fl.oz/ scant ½ cup

Instructions

  • Prepare cherries: If using frozen cherries, defrost and drain them before starting with the cake. Pit the cherries, if fresh or drain them, if canned. Set aside.
  • Prepare pan: 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.
  • Wet ingredients: Beat the eggs, sugar and vanilla extract until pale and fluffy, about 5 minutes at medium speed on a stand mixer or medium-high speed with an electric mixer.
  • Dry ingredients: In another bowl, mix the flour and the baking powder. Sieve over the egg mixture. Mix in shortly. Add the buttermilk and incorporate it quickly into the batter.
  • Bake: Pour the cake batter into the prepared springform. Add the cherries on top. Sprinkle with the coconut flakes. Bake for 20-25 minutes.
  • Soak the cake: 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.
  • Cool the coconut cherry cake 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.

Notes

  1. Always use a digital kitchen scale in baking (Amazon affiliate link).
  2. You can use pitted fresh cherries, defrosted and drained frozen cherries, or drained canned cherries.
  3. 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

Serving: 1slice | Calories: 196kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 110mg | Fiber: 1g | Sugar: 12g