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Coconut and Cherry Cake
4.7 from 18 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 Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 12
Calories: 196 kcal
Course: Cake
Cuisine: German

Ingredients

  • 200 g Cherry 7 oz/ 1 cup, weighed after pitting, Note 2
  • 2 egg 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 desiccated coconut unsweetened
  • 50 g butter 2 oz/ ¼ cup, unsalted
  • 100 ml heavy cream 3.5 fl.oz/ scant ½ cup

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake: Pour the cake batter into the prepared springform. Add the cherries on top. Sprinkle with the coconut flakes. Bake for 20-25 minutes.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 196

% 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.