Coconut and Cherry Cake
This coconut and cherry cake is moist, aromatic, and a little different from the usual cherry cake. You can make it with fresh, frozen, or canned cherries.
Servings: 12 pieces
Calories: 196kcal
Equipment
- springform about 9-10 inches/ 23-24 cm
- Electric mixer or stand mixer
Ingredients
- 7 oz cherries weighed after pitting, Note 2
- 2 eggs large
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ cup buttermilk Note 3
- 4-5 tablespoons unsweetened desiccated coconut
- ¼ cup unsalted butter
- ½ cup heavy cream
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.7 oz cherries
- Prepare pan: Preheat the oven to 350°F/ 180°C. Grease the springform 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. 2 eggs + ½ cup granulated sugar + 1 teaspoon vanilla extract
- Dry ingredients: In another bowl, mix the flour and the baking powder. Sieve over the egg mixture. Mix in shortly. 1¾ cup all-purpose flour + 1 ½ teaspoons baking powder
- Add the buttermilk and incorporate it quickly into the batter.¾ cup buttermilk
- Bake: Pour the cake batter into the prepared springform. Add the cherries on top. Sprinkle with the coconut flakes. Bake for 20-25 minutes.cherries + 4-5 tablespoons unsweetened desiccated coconut
- 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 it come to a boil. Remove the cake from the oven and pour the cream mixture evenly all over.¼ cup unsalted butter + ½ cup heavy cream
- 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
- Measurements: Always use a digital kitchen scale in baking.
- Cherries: You can use pitted fresh cherries, defrosted and drained frozen cherries, or drained canned cherries.
- If you don't have buttermilk, mix ¾ cup milk/ 175 ml 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