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
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
Instructions
- Prepare the oven by heating to 180°C (350°F), ensuring an even temperature for consistent baking.
- Carefully sift the flour into a spacious mixing bowl, eliminating any potential lumps.
- Use an electric mixer to combine butter and sugar, whipping until the mixture transforms into a light, airy consistency with a pale color.
- Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, integrated batter.
- Gently pour in milk, stirring until the mixture becomes uniform and silky.
- Lightly dust cherries with a thin coating of flour to prevent sinking, then delicately fold them into the batter along with shredded coconut.
- Transfer the batter to a prepared baking tin, smoothing the surface with a spatula to ensure an even distribution.
- 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.
- 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