Cherry and Coconut Cake is a wonderful buttery, soft pound cake bursting with cherries in every bite! The flavor is out of this world, rich in coconut. Bake in a bundt pan or loaf pan. Oh my goodness! Today we've got a wonderfully soft, moist, and delicious cake for you.
This cherry and coconut cake is packed with flavor, and bursting of cherries in every bite.
I've made this recipe using my basic pound cake recipe and changed it around so it's got a lovely creamy coconut flavor and the texture of those juicy cherries is really quite lovely! As many of you know, I usually, well, always, make my pound cakes in a traditional loaf pan.
Well, I thought I'd make a change and use one of my bundt pans.
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The cook time is a little shorter using a bundt pan, around 10 minutes less, but otherwise, it's exactly the same so feel free to use whatever pan you want. Just keep an eye on bake times as they will vary from pan to pan and oven to oven.
What type of cherries should I use?
Cherries are so expensive! If you're lucky, you can get fresh cherries that are sweet and juicy.
However, for me, I haven't come across any yet. Perhaps in the summertime. So I've used frozen cherries which are already pitted.
You can also use can or jar cherries that have been canned in their own juice or syrup.
I do find the frozen and canned cherries have much more flavor and juiciness than the fresh and are way cheaper too!
What type of coconut milk should I use?
For the coconut milk, I have used a low-fat one, but regular coconut milk will be fine.
The coconut flavor you get with every bit of this cherry coconut cake is just so lovely!
I hope you will get to make the cake soon and enjoy it as much as we have.
It's definitely a keeper recipe and great for making for the family, to take for picnics and potlucks, parties, afternoon tea, breakfast, and brunch... are you seeing a theme here? Yep, you could eat this cherry coconut cake anytime and at any occasion!
Can I add frosting to this cake?
You will see I haven't added any frosting. Just a simple sprinkling of coconut on the top.
In my opinion, this cherry coconut cake doesn't need anything else added. It is just perfect as it is.
If you did want to make a frosting, for example, if you were to use this recipe as a birthday cake and you wanted to fancy it up a little, I would suggest a very simple powdered sugar glaze drizzled on top.
Take into account the cake is sweet so whatever frosting you add will be sweet too so you may want to reduce the sugar quantity in the cake ingredients by a quarter less.
So let's get straight to our cherry and coconut cake recipe and please enjoy!
Ingredients
The Cake Batter
¾ cup or 175 g softened butter
¾ cup or 175 ml coconut milk
1 ½ cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated/shredded sweetened coconut,
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
½ tsp salt
12 oz or 350 g Frozen or canned Cherries, pitted and roughly chopped
The Topping
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Instructions
1. Heat oven to 170C, 325F. Grease and flour your baking pan.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e coconut, sieve the flour and add the salt and baking powder to the flour etc.
3. Dust the chopped cherries with some flour to stop them sinking to the bottom during baking.
4. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
5. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.
If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
6. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed.
Once combined, add the shredded/desiccated coconut, and the rest of the coconut milk and flour.
Lastly, fold in the chopped cherries.
Make sure you don't over mix otherwise the cake batter will turn completely red and the cherries will go mushy!
7. Transfer the cake mixture to the greased pan.
Then place in the oven for 1hr 5 minutes
Please note, if using a Loaf pan, cook time is 1 Hour 10 - 15 minutes.
Do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
8. When the cake is done, take it out of the oven and leave in the cake tin until cool.
9. Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.
Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks.(if you're using a loaf pan).
If using a bundt pan, remove from the pan onto a plate and sprinkle the coconut.
You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn’t usually last that long!
If you have some cherries leftover, why not make our Cherry cream cheese filled crescent roll pastries or Cherry Breakfast Muffins. They're easy recipes too!
If you enjoy eating cherries, why not try these easy cherry pie cookies. So delicious!
We'd love to hear from you and what you thought of our cherry and coconut cake post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Cherry and Coconut Cake
Cherry and Coconut Cake is a wonderful buttery, soft pound cake bursting with cherries in every bite! The flavor is out of this world, rich in coconut. Bake in a bundt pan or loaf pan
Ingredients
The Cake Batter:
- ¾ cup or 175 g softened butter
- ¾ cup or 175 ml coconut milk
- 1 ½ cups or 290 g regular sugar
- 3 eggs, lightly beaten
- 4 – 6 Tablespoons desiccated / shredded sweetened coconut
- 1 ¾ cups or 225 g Plain / All purpose flour, sieved
- 1 tsp baking powder
- ½ tsp salt
- 12 oz or 350 g Frozen or canned Cherries, pitted and roughly chopped
The Topping:
- 4 Tablespoons Coconut Milk
- 1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Instructions
- Heat oven to 170C, 325F. Grease and flour your baking pan.
- ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
- Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
- Dust the chopped cherries with some flour to stop them sinking to the bottom during baking.
- Start with making the cake batter by creaming the butter and sugar until a pale light colour.
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
- Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded / desiccated coconut, and the rest of the coconut milk and flour.
- Lastly, fold in the chopped cherries. Make sure you don't over mix otherwise the cake batter will turn completely red and the cherries will go mushy!
- Transfer the cake mixture to the greased pan. Then place in the oven for 1hr 5 minutes ***** Please note, if using a Loaf pan, cook time is 1 Hour 10 - 15 minutes.
- *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
- When the cake is done, take it out of the oven and leave in the cake tin until cool.
- Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. The liquid will be quickly absorbed by the cake. Then immediately sprinkle the dried coconut all over so it sticks.(if you're using a loaf pan).
- If using a bundt pan, remove from the pan on to a plate and sprinkle the coconut. You can use as much dried coconut as you wish. I only added a light sprinkling, but the choice is yours!
- Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn’t usually last that long!
Recommended Products
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Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver -
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity
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Paper Baking Mini Loaf Pan by Kitchen Supply, 4 x 2 x 2 inch, Set of 25
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Plastic Rectangular Bread Box with Portable Handle 13inch Translucent Cake Container Box for Dry or Fresh Foods Loaf Cake Keeper (Pink)
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White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread
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Nordic Ware Deluxe Bundt Cake Keeper
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Nordic Ware Platinum Collection Anniversary Bundt Pan
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 427Total Fat: 22gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 93mgSodium: 315mgCarbohydrates: 55gFiber: 2gSugar: 35gProtein: 5g
Nutrition information isn’t always accurate
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Lisa
says:Wonderful cake! Was looking for something to do with leftover coconut milk, and this recipe is a winner. I cut back to 1c sugar, used my full 16oz bag of (thawed) frozen cherries, and used unsweetened dried coconut. Took a little longer than 1h5m in my oven, and it’s perfect :-) Delicious cake — nice texture and heft, great flavor. Thanks for sharing this!
Carol Jones
says:Oh wow, I am in love with this before even making it!!! But, I don’t have a bundt pan. Could I use a loaf tin or even a normal round cake tin?
Lovefoodies
says:Hi Carol, yes of course you can use a loaf or round tin. Just be aware the cook time will be a little more for a load, around 50 mins and a round tin will be around 40 mins so check with a skewer to make sure!
Sandra Pite
says:I have just found this website and made the Cherry and Coconut Cake. It was delicious, so lovely and moist and light. The only slight criticism I have, I do have a sweet tooth but found it to be rather too sweet. Would it be possible to reduce the sugar content without detracting from this tasty cake?
Lovefoodies
says:Hi Sandra, so glad you enjoyed the cake. It’s no problem at all to reduce the sugar. I would suggest knocking off around 20% of the amount in the recipe and it will still taste delicious. (The cake isn’t usually really sweet but I think it might just depend on factors such as if you use cherries which are in syrup as opposed to juice etc)
Thanks for writing in!
Patricia
says:Do you use canned coconut milk or the kind in the a carton that you can drink.
Lovefoodies
says:Hi Patricia, I use the canned coconut milk.
Marsha Yaren
says:Very excited to find this recipe as I have a Tipton of fresh and frozen cherries. If using frozen cherries do you have to defrost and drain them first. Instead of using coconut milk can regular be used instead. After baking is it necessary to top with glaze or can more coconut just be added to inside of cake. Lastly can this be frozen.. can’t wait for your response as my New Heritage Bundt Pan is waiting for this cake.
Thanks Marsha
Lovefoodies
says:Hi Marsha,
Fresh or frozen cherries is fine. You can sub coconut milk for regular milk but obviously you won’t have the creamy coconut flavour in the cake. I wouldn’t suggest adding extra coconut to the recipe instead of using the glaze. Rather, leave the glaze off altogether if you prefer. If you change the cake batter ingredients and ratios then I can’t say how the cake will turn out!