Heavenly Cherry and Coconut Cake Recipe for Sweet Bliss

Baking a delightful cherry and coconut cake can transport you to a world of sweet, tropical indulgence.

Memories of summer afternoons drift through my kitchen whenever I mix these vibrant ingredients.

Juicy red cherries nestle perfectly against soft, shredded coconut flakes, creating a symphony of textures and flavors.

Delicate and light, this cake promises a delectable escape from ordinary desserts.

Soft crumbs melt on your tongue, releasing bursts of fruity brightness and nutty undertones.

Simple ingredients combine to craft something truly magical.

Come explore this irresistible treat that will spark joy at first bite.

Ingredients For Delia Smith Cherry And Coconut Cake

• All-Purpose Flour: The base ingredient that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.

• Butter: Creates a rich and moist cake with a smooth, creamy flavor.
• Eggs: Bind the ingredients together and provide structure and richness.
• Milk: Adds moisture and helps create a soft, tender cake texture.

• Fresh Cherries, Desiccated Coconut: Provide a delightful fruity and tropical flavor combination, adding texture and taste to the cake.

How To Make Delia Smith Cherry And Coconut Cake

Step 1: Warm Up The Oven

Dial your oven to a cozy 180°C (350°F, gas mark 4). Let it start heating while you prepare the delightful cake mixture.

Step 2: Prepare Dry Ingredients

Gently sift the flour through a fine-mesh strainer into a spacious mixing bowl, ensuring a smooth and lump-free base for your cake.

Step 3: Create Creamy Base

Grab your electric mixer and blend butter and sugar together. Whip them until they transform into a light, airy, and pale cream-colored mixture that looks soft and fluffy.

Step 4: Incorporate Eggs

Add eggs one at a time into the creamy mixture. Blend each egg completely before introducing the next, creating a smooth and well-integrated batter.

Step 5: Add Liquid Moisture

Pour in milk and stir gently, allowing it to blend seamlessly with the existing mixture, creating a silky-smooth cake batter.

Step 6: Prepare Fruity Elements

Lightly dust cherries with a sprinkle of flour to prevent sinking. Fold the floured cherries and coconut into the batter, distributing them evenly throughout.

Step 7: Transfer To Baking Tin

Carefully spoon the cake mixture into a prepared baking tin. Use a spatula to level the top, ensuring an even surface for perfect baking.

Step 8: Bake To Golden Perfection

Place the tin in the preheated oven. Bake for 45-60 minutes until the cake turns a beautiful golden color. Check doneness by inserting a skewer – it should come out clean.

Step 9: Cool And Release

Allow the cake to rest in the tin for 10-15 minutes. Then gently transfer to a cooling rack, letting it cool completely before serving.

Tips To Nail Delia Smith Cherry And Coconut Cake

• Flour Coating Trick: Toss cherries in flour before adding to prevent sinking to the bottom of the cake, ensuring even distribution throughout.
• Temperature Check: Use room temperature eggs and butter for smoother batter and more consistent mixing, creating a lighter cake texture.
• Moisture Boost: Add a splash of vanilla extract to enhance the overall flavor profile and complement the cherry and coconut combination.
• Doneness Test: Insert a skewer into the cake's center – if it comes out clean with no wet batter, the cake is perfectly baked and ready to cool.
• Storage Secret: Wrap the cooled cake in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3-4 days.

Tasty Variations Of Delia Smith Cherry And Coconut Cake

• Gluten-Free Cherry Coconut Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly option.
• Dairy-Free Tropical Version: Swap butter with coconut oil and use almond milk instead of regular milk.
• Low-Sugar Cherry Delight: Substitute sugar with stevia or monk fruit sweetener and reduce overall sugar content.
• Vegan Cherry Coconut Treat: Use flax eggs instead of regular eggs, plant-based milk, and vegan butter alternative.

Pairing Ideas For Delia Smith Cherry And Coconut Cake

• Pair with Sweet Dessert Wine: Sip a chilled moscato or late harvest riesling to complement the cake's fruity and rich flavors, enhancing the cherry notes with its delicate sweetness.
• Match with Creamy Beverage: Enjoy a smooth vanilla latte or chai tea that echoes the cake's warm coconut undertones, creating a harmonious and comforting taste combination.
• Serve Alongside Vanilla Ice Cream: Top a slice with a scoop of creamy vanilla ice cream, which adds a cool, luxurious contrast to the cake's warm texture and highlights the tropical coconut essence.

Storage Advice For Delia Smith Cherry And Coconut Cake

• Store cake in an airtight container for up to 4 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Slice cake before freezing. Place individual pieces in freezer-safe bags or wrap each slice in plastic wrap, then aluminum foil. Freeze for maximum 3 months.
• Keep cake covered with a clean kitchen towel for 1-2 days if eating within short period. Ensure room is cool and dry.
• Warm refrigerated or frozen slices in microwave for 15-20 seconds. Alternatively, reheat in oven at 150C for 5-7 minutes to restore softness and bring back original texture.

FAQs For Delia Smith Cherry And Coconut Cake

• Can I use frozen cherries instead of fresh ones?

Yes, you can use frozen cherries. Just thaw and pat them dry before tossing in flour to prevent excess moisture in the cake.

• How do I prevent cherries from sinking to the bottom of the cake?

Coating cherries lightly in flour helps them stay suspended in the batter during baking, preventing them from sinking completely.

• Is this cake suitable for people with nut allergies?

This recipe contains coconut, which is technically a fruit but can trigger nut allergies. Always check with guests about potential allergies before serving.

• Can I make this cake gluten-free?

You can substitute the regular flour with a gluten-free flour blend, but you might need to adjust the liquid ratio slightly to maintain the cake’s texture.

Why Delia Smith Cherry And Coconut Cake Feels Like Summer

• Craft a Delightful Dessert: Enjoy creating a moist, flavorful cake that combines the sweetness of cherries with the tropical touch of coconut, perfect for satisfying your sweet tooth.
• Bake with Ease: Simple ingredients and straightforward steps make this recipe accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Crowd-Pleaser: Ideal for family gatherings, afternoon tea, potlucks, or as a special weekend treat that everyone will love and appreciate.
• Sensory Delight: The combination of juicy cherries and rich coconut creates a beautiful texture and flavor profile that tantalizes taste buds with every single bite.

Cherry And Coconut Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 32 reviews

• Total Time: 60-75 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Delightful Cherry and Coconut Cake weaves sweet memories of summer afternoons with rich, comforting flavors. Balanced layers of tart cherries and creamy coconut invite you to savor each delectable bite of this irresistible dessert.

---

Ingredients

Scale 1x2x3x

Cake Base Ingredients:

• 250 grams (8.8 ounces) plain flour
• 175 grams (6.2 ounces) butter, softened
• 175 grams (6.2 ounces) caster sugar
• 3 medium eggs, beaten

Flavor Ingredients:

• 150 grams (5.3 ounces) glace cherries, halved
• 60 grams (2.1 ounces) desiccated coconut

Liquid Ingredients:

• 2 tablespoons milk

Baking Equipment:

• 1 kilogram (2.2 pounds) loaf tin, buttered and lined

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating to 180°C (350°F), ensuring an even temperature for consistent baking.
2. Carefully sift the flour into a spacious mixing bowl, eliminating any potential lumps.
3. Use an electric mixer to combine butter and sugar, whipping until the mixture transforms into a light, airy consistency with a pale color.
4. Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, integrated batter.
5. Gently pour in milk, stirring until the mixture becomes uniform and silky.
6. Lightly dust cherries with a thin coating of flour to prevent sinking, then delicately fold them into the batter along with shredded coconut.
7. Transfer the batter to a prepared baking tin, smoothing the surface with a spatula to ensure an even distribution.
8. Place in the preheated oven and bake for 45-50 minutes, watching for a golden-brown exterior and testing with a skewer that should emerge clean when inserted into the center.
9. Allow the cake to rest in the tin for 10-15 minutes, then carefully release and transfer to a cooling rack to reach room temperature.

Notes

• Prevent cherries from sinking by lightly coating them in flour before adding to the batter, ensuring even distribution throughout the cake.
• Swap fresh cherries for dried or frozen varieties depending on seasonal availability, maintaining the cake’s signature fruity flavor.
• Enhance moisture by using full-fat coconut milk instead of regular milk, adding a deeper tropical richness to the cake’s texture.
• Consider using gluten-free flour blend for a celiac-friendly version without compromising the cake’s delicate crumb and tender structure.

• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 353
• Sugar: 26g
• Sodium: 42mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg