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Home » Recipes » Cake

Cherry and Coconut Cake

February 24, 2020 by Lynn Hill 11 Comments

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A delicious, easy to make, Cherry and Coconut Cake using thick Coconut Cream. Topped with a water icing, dried coconut, and slices of Glacê Cherries.

Cherry and Coconut Cake with a slice cut out.

This is a great coconut cake recipe with added cherries, which are finely chopped to help prevent them from sinking to the bottom during baking.

These Coconut and Lime Cakes and Vanilla Coconut Cake also use Coconut Cream. The latter of which has a Coconut Cream Buttercream Frosting.

I've got a great selection of Loaf Cakes that you may like to try. From this Yorkshire Tea Loaf to a wonderful easy to make Marmalade Cake.

Ingredients for a Cherry and Coconut Cake

  • Butter - I use butter rather than margarine. Always at room temperature
  • Caster Sugar - Granulated is fine. But you may need to beat a little longer due to granulated being larger crystals.
  • Eggs - I use medium size. Unless otherwise stated
  • Self Raising Flour - This includes a raising agent
  • Coconut Cream - DO NOT confuse this with coconut milk which is thinner. Like cow's milk.
  • Desiccated/Dried coconut - The small grained variety. rather than flaked dried coconut.
  • Glacê cherries - Try to get hold of Morello variety if you can. They have more flavour.
  • Icing Sugar - Sieved to ensure no lumps

How to Make the Cake

Once you've Preheated the oven. Have ready a greased and lined 1lb loaf tin with baking parchment or cake liner.

  • Chopped glace cherries on a counter top
  • Chopped cherries coated in flour

Chop the cherries as fine as you can. It helps to add a little of the flour to help separate the pieces from clumping together.

Using an electric mixer. Beat the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as you go along.

Add the eggs, one at a time. Adding a little flour in between to help prevent curdling. Mix until well combined.

Carefully fold in the flour. Add the coconut cream, desiccated coconut and chopped glace cherries. Mix until well combined.

Cake batter in baking tin

Pour the cake batter into the prepared tin. Bake in the centre of the oven for 50 – 55 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin to cool for 10 mins. Before turning out onto a wire rack to cool completely.

Make the Water Icing Topping

Water icing in a small white bowl with a small spatular

Mix the icing sugar with 1 tablespoon of pre boiled water until you have a thick spreading consistency.

Cherry and Coconut cake on a grey dish. With a small white plate and dessert forks.

Spread the icing over the top of the cake. Scatter the desiccated coconut on top and decorate with cherry halves. Leave it to set before serving.

Notes

  • There’s no alternative to coconut Cream. It’s this which gives the cake its coconut flavour. 
  • Chop the cherries as finely as you can before adding them to the cake batter. This helps prevent them from sinking to the bottom.
  • If cracks appear on the baked cake. Don’t worry. The icing topping will fill the gaps.
Sliced Cherry and Coconut Cake on a grey plate.

Cherry and Coconut Cake

Lynn Hill
A delicious, easy to make, Cherry and Coconut Cake using thick Coconut Cream. Topped with a water icing, dried coconut, and slices of Glacê Cherries.
4.44 from 16 votes
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Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Afternoon Tea
Cuisine British
Servings 6
Calories 494 kcal

Equipment

  • 1lb Loaf Tin

INGREDIENTS

  • 120 grams Butter at room temperature
  • 100 grams white caster sugar
  • 2 medium eggs
  • 120 grams Self Raising Flour
  • 75 grams Coconut Cream NOT coconut milk. Which is a lot thinner.
  • 30 grams desiccated/dried coconut
  • 80 grams glace cherries finely chopped

Topping

  • 110 grams Icing Sugar
  • handful of desiccated/dried coconut for decorating
  • 3 Glace Cherries sliced in half
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Instructions
 

  • Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or cake liner.
  • Using an electric mixer. Beat the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as you go along.
  • Chop the cherries as fine as you can. It helps to add a little of the flour to help separate the pieces from clumping together.
  • Add the eggs, one at a time. Adding a little flour in between to help prevent curdling. Mix until well combined.
  • Carefully fold in the flour. Add the coconut cream, desiccated coconut and chopped glace cherries. Mix until well combined.
  • Pour the cake batter into the prepared tin. Bake in the centre of the oven for 50 – 55 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin to cool for 10 mins. Before turning onto a wire rack to cool completely.

For the Topping

  • Mix the icing sugar with 1 tablespoon of pre boiled water until you have a thick spreading consistency.
  • Spread over the top of the cake. Scatter the handful of desiccated coconut on top and decorate with cherry halves. Leave it to set before serving.

Notes

  • There's no alternative to Coconut Cream. It's this which gives the cake its coconut flavour. 
  • If cracks appear on the baked cake. Don't worry. The icing topping will fill the gaps.
  • Chop the cherries as finely as you can before adding them to the cake batter.  This helps them from sinking to the bottom.

Nutrition

Calories: 494kcalCarbohydrates: 63gProtein: 5gFat: 26gSaturated Fat: 17gCholesterol: 98mgSodium: 167mgPotassium: 108mgFiber: 2gSugar: 42gVitamin A: 579IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Glace Cherries, Water Icing
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Reader Interactions

Comments

  1. Shree

    April 17, 2021 at 9:14 am

    Looks amazing I have large eggs csn I use this instead of medium?

    Reply
    • Lynn

      April 17, 2021 at 2:54 pm

      Using large eggs can make a difference in the consistency of the cake batter as there will be more liquid coming from the whites of the eggs and it could make it too runny. Perhaps use two of the large eggs and maybe half of the third large egg. Mix the last egg before using half of it.

      Reply
      • Shree

        April 18, 2021 at 5:51 pm

        Thank you but it says 2 medium eggs so I shouldn’t be using a third large egg?

        Reply
        • Lynn

          April 18, 2021 at 6:59 pm

          My mistake, sorry about that. Definitely don't use three large eggs. I'd hate to say for sure without testing, but you may get away with using 2 large eggs in place of the medium eggs.

          Reply
          • Shree

            April 19, 2021 at 11:14 am

            Thank you I will be trying this looks yummy

  2. Bex

    May 22, 2020 at 9:57 pm

    5 stars
    Absolutely delicious. I've made this cake a few times now and it has never failed. Simple, tasty and vanishes. Even the dog drools. Well worth a go, thank you for sharing!

    Reply
    • Lynn Hill

      May 23, 2020 at 7:52 am

      Hi Bex. Thank you so much for your comment. I'm thrilled that you like the cake and to hear that you have made it a few times. I'm picturing your lovely dog by your side, drooling as you eat a slice.

      Reply
  3. Debbie Garrod

    March 04, 2020 at 3:50 pm

    5 stars
    Absolutely delicious (apparently - I made two as gifts but didn’t taste the cake!) I actually tweaked the recipe quite a bit e.g. made 2.5 the quantity and baked it in 2 x 2lb loaf tins and they looked good, probably a bit smaller than yours Lynn. Also I had coconut cream powder in my cupboard so I reconstituted it to the correct weight, and made it very thick. I used dairy-free soft ‘margarine’ and 2 tsps baking powder because I made the cake by the ‘all in one method’. Your tip about chopping the cherries very finely worked apparently because they were distributed evenly throughout the cake. Thanks for a great recipe Lynn. Love the use of coconut cream (which is being sold off in Asda for 50p right now so I have a couple of packets for the next time!)

    Reply
    • Lynn Hill

      March 04, 2020 at 3:56 pm

      Fantastic Debbie. Thanks for letting me know how you baked yours. I've not heard of coconut cream powder. I must lookout for that.

      Reply
  4. Amelia Bedford

    February 29, 2020 at 3:16 pm

    How do I double up the quantities for a 2lb cake?

    Thank you

    Reply
    • Lynn Hill

      February 29, 2020 at 3:27 pm

      Having not tested this recipe in a 2lb loaf tin. I can't be sure it would work by doubling up the number of ingredients. eg 120g butter to 240g butter. In the recipe card there is the option to increase the number of servings from 6 - say 12. But that is only an approximate figure.
      If you do increase the quantities, it will take longer to bake. So you will need to keep an eye on the baking times. Make sure you test it with a skewer until it comes out clean.

      Reply

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