Take a break from all the shenanigans this Christmas by making this "oh so easy" cherry and coconut cake.
'Tis the season to be merry.
Are you excited?
Or does the thought of spending time with long lost relatives and at packed to capacity shopping malls send a shiver down your spine?
Whatever your feelings on the topic, you know that it's the season to overindulge.
Cherries are everywhere at the moment, and I couldn't resist them the other day at the markets.
I love cherries in the summertime, nearly as much as I love tomatoes!
To quote a famous voluptuous TV chef, "there's something so mesmerising" about cherries.
Anyway, I put them to good use by making this very coconut inspired, dairy-free cherry and coconut cake.
🥘 Ingredients
- 1 ½ cups self-raising flour
- ¾ cup sugar, caster
- 1 cup desiccated coconut
- 270 ml coconut cream, from a can
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup cherries, freshly pitted sliced in half
- icing sugar for dusting
🔪 Instructions
- Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C.
- In a large bowl combine the flour, caster sugar and desiccated coconut. Stir to combine.
- In a separate small bowl or jug whisk the coconut cream, eggs and vanilla. Add to the flour mixture and stir well. Fold through the freshly pitted cherries.
- Pour into a baking tin and cook for 35-40 mins. The cake is ready when a skewer inserted comes out clean. Allow the cake to cool in the pan for 5 mins before inverting onto a cake rack.
- Once cooled, dress with extra fresh cherries and dust with icing sugar.
If you're a coconut lover, you're in for a real treat!
There's a double dose in this recipe with the use of desiccated coconut and coconut cream.
This cherry and coconut cake is pretty straightforward to make.
There isn't much stuffing about with it. And that's a good thing during the "silly season".
I also think the decoration of this cake is quite striking. Top with fresh cherries, dust with a little icing sugar for a "snow effect" and you have a superb treat for these "ho-ho" days ahead!
📖 Variations
If this cherry and coconut cake doesn't grab your attention , perhaps you can try my cherry Chambord cake. It's another winner!
Cherry And Coconut Cake
Ingredients
- 1 ½ cups self-raising flour
- ¾ cup sugar, caster
- 1 cup desiccated coconut
- 270 ml coconut cream, from a can
- 2 eggs
- 1 tsp vanilla extract
- 1 cup cherries, freshly pitted sliced in half
- icing sugar for dusting
Instructions
- Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C.
- In a large bowl combine the flour, caster sugar and desiccated coconut. Stir to combine.
- In a separate small bowl or jug whisk the coconut cream, eggs and vanilla. Add to the flour mixture and stir well. Fold through the freshly pitted cherries.
- Pour into a baking tin and cook for 35-40 mins. The cake is ready when a skewer inserted comes out clean. Allow the cake to cool in the pan for 5 mins before inverting onto a cake rack.
- Once cooled, dress with extra fresh cherries and dust with icing sugar.
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