Cherry and Coconut Cake is a wonderful soft pound cake bursting with cherries in every bite! The flavor is out of this world!
Cherry and Coconut Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Cherry and Coconut Cake is a wonderful soft pound cake bursting with cherries in every bite! The flavor is out of this world!
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 slices
The Cake Batter:
  • 3/4 cup or 175 g softened butter
  • 3/4 cup or 175 ml coconut milk
  • 1 1/2 cups or 290 g regular sugar
  • 3 eggs lightly beaten
  • 4 – 6 Tablespoons desiccated / shredded sweetened coconut
  • 1 3/4 cups or 225 g Plain / All purpose flour sieved
  • 1 tsp baking powder
  • 1/2 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.
  1. Heat oven to 170C, 325F. Grease and flour your baking pan.
  2. ** 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.
  3. Get all your ingredients ready, i.e coconut, sieve the flour, and add the salt and baking powder to the flour etc.
  4. Dust the chopped cherries with some flour to stop them sinking to the bottom during baking.
  5. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  6. 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.
  7. 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.
  8. 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!
  9. 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.

  10. *** 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.
  11. When the cake is done, take it out of the oven and leave in the cake tin until cool.
  12. 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).
  13. 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!
  14. Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn’t usually last that long!