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+ servings
a sliced cake decorated with cherries and powdered sugar.

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!
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 serves
Calories 327kcal
Author Peter G


  • 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


  • 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.


  1. Use ripe cherries for best results.
  2. Use a cherry pitter to remove the pits from the cherries.  (This will make your job a lot easier!).
  3. Use canned coconut milk - not the one sold in a carton.  Canned coconut milk has a lot more flavour and is less watery.
  4. 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.
  5. Top the cake with extra fresh cherries and dust with powdered sugar (icing sugar) for a stunning presentation.


Serving: 1slice | Calories: 327kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 14g