Cherry and Coconut Cake

a sliced cake decorated with cherries and powdered sugar.

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 serves

Calories 327kcal

Author Peter G

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

Metric - US Customary

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.

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