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a cake served on a platter topped with cherries
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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.
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 serves
Calories 367kcal
Author Peter G

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.

Nutrition

Calories: 367kcal | Carbohydrates: 43g | Protein: 6g | Fat: 20g | Saturated Fat: 17g