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 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Servings 8serves
Calories 367kcal
Author Peter G
Ingredients
1 ½cupsself-raising flour
¾cupsugarcaster
1cupdesiccated coconut
270mlcoconut creamfrom a can
2eggs
1tspvanilla extract
1cupcherriesfreshly 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.