Add to Collection
Go to Collections
Cherry and Coconut Cake
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.
1lb Loaf Tin
at room temperature
white caster sugar
Self Raising Flour
NOT coconut milk. Which is a lot thinner.
handful of desiccated/dried coconut
sliced in half
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.
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.
Cherry and Coconut Cake https://traditionalhomebaking.com/cherry-and-coconut-cake/ February 24, 2020