Cherry Coconut Cake

This cake is one that I love – the classic English Cherry cake but with a little twist. I used freshly grated coconut and it was delicious.

It’s so easy to make that you can make this into a little afternoon/Sunday project with the kids. It’s made using a saucepan – no messy bowls to wash up! The cake is moist and the cherries are juicy and succulent. Now that’s what I call a really good reason to try out this cake.

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It’s best to use a medium-sized saucepan and a wooden spoon for mixing. When adding ingredients to a hot mixture, it’s important to stir quickly. I used a dark chocolate icing for the cake and garnished it with coconut shavings. You could use dessicated coconut if you prefer it.

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Perfect with a cup of tea!

PREP: 25 minutes COOK TIME: 1 hour

Ingredients

150 gms butter

11/2 cups coconut, grated

11/2 cups self raising flour

3 eggs

3/4 cup milk

1 cup red glace cherries, halved

Chocolate Buttercream

125 gms dark chocolate

125 gms butter

Instructions

Preheat the oven to 180 C.

Grease an 8 inch round cake pan and line the base and sides with baking paper.

Melt the butter in a medium saucepan and stir in the remaining ingredients. Pour the mixture into the prepared pan and bake for about an hour or when a toothpick inserted in the centre comes out clean. Leave the cake in the pan for 10 minutes and turn out onto a wire rack to cool.

To make the buttercream, melt the chocolate and butter in a small heatproof bowl over hot water. Cool to room temperature. beat with a wooden spoon until thick and spreadable.

Top the cooled cake with the chocolate butter cream and decorate with flaked coconut and maraschino cherries, if desired.

Published by

A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

3 thoughts on “Cherry Coconut Cake

  1. Yum! Your cake looks heavenly! Coconut, cherry and chocolate are so wonderful together, and they’re my favorite flavors too. Thank you for sharing this awesome recipe, I’m adding it to my list of bakes to try 🙂

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