Cherry and Coconut Cake
Made with fresh cherries and coconut milk, this cherry and coconut cake makes a moist and flavorful summer dessert. Don't forget the extra cherries on top!
Servings 10 serves
Calories 327kcal
Ingredients
- 220 grams cherries freshly pitted sliced in half. (see note 1 & 2)
- 225 grams self-rising flour
- 180 grams sugar caster (superfine)
- 85 grams desiccated coconut
- 270 ml coconut milk from a can (see note 3)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 180 deg C and line and grease a 22cm (10 ") cake tin with parchment paper. Pit the cherries, slice them in half and set them aside.
- Combine the flour, caster sugar, and desiccated coconut in a large bowl. Stir to combine.
- In a separate medium bowl or jug, whisk the coconut cream, eggs and vanilla.
- Toss the cherries in one tablespoon of flour and coat well. (see note 4)
- Combine the wet ingredients with the dry ingredients and mix well.
- Gently fold through the flour-coated cherries.
- Pour the cake batter into the cake tin and bake for 45 minutes. The cherry 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.
Notes
- Use ripe cherries for best results.
- Use a cherry pitter to remove the pits from the cherries. (This will make your job a lot easier!).
- Use canned coconut milk - not the one sold in a carton. Canned coconut milk has a lot more flavour and is less watery.
- Toss the cherries in a bit of flour before folding them into the cake batter to prevent them from sinking to the bottom as it bakes.
- Top the cake with extra fresh cherries and dust with powdered sugar (icing sugar) for a stunning presentation.
Nutrition
Serving: 1slice | Calories: 327kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 14g