Cherry And Coconut Cake
Are you stuck for ideas this Christmas? Running out of time? Make this spectacular and indulgent dairy-free cherry and coconut cake. You won't be disappointed.
Servings 8 serves
- 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
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.
Calories: 367kcal | Carbohydrates: 43g | Protein: 6g | Fat: 20g | Saturated Fat: 17g