Coconut and Cherry Cake
User Reviews
4.7
27 reviews
Excellent
Coconut and Cherry Cake
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Wonderful coconut and cherry cake, moist and aromatic. It can be made with either fresh, canned, or frozen cherries.
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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
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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
- Always use a digital kitchen scale in baking (Amazon affiliate link).
- 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
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Serving
1slice
Calories
196kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
46mg
(15%)
Sodium
110mg
(5%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 196kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 46mg | 15% |
| Sodium | 110mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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