Coconut Cake with Cherries

Coconut Cake with Cherries on Top: Sweet and Colorful

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Want a tasty dessert that also looks great? Try the coconut cake with cherries on top. It mixes the sweet coconut taste with the pop of fresh cherries. This cake is moist, rich, and makes you want more.

This cake stands out from the usual coconut cakes. It suggests toasting the coconut to boost its flavor. This step really brings out the coconut’s tropical taste.

Making this cake uses coconut milk and cream. So, it’s not just moist, but it’s full of coconut’s rich, creamy flavor. Fresh cherries then add a zesty kick and a taste of summer.

Want to make it even fancier? Top it with coconut buttercream or chocolate ganache. The recipe tells you how to make coconut buttercream from scratch. There’s also a trick to safely add flowers to the cake, making it elegant.

If you’d like a simpler cake, you can change things up. You can skip the cherries or switch them for something else, like peaches. This way, you can adjust the cake to what you like or to fit the occasion.

So, are you ready to try this tropical, fruity cake? Go ahead and make it. It’s a delightful blend of coconut and cherry that your mouth will love.

How to Make a Moist Cherry Pound Cake with Coconut Frosting

Craving something soft, moist, and delicious? A cherry pound cake with coconut frosting is perfect. It mixes the tartness of cherries with the sweet coconut, creating a great taste.

To start, preheat your oven and prep your tube pan. Place the cake in the middle of the oven for even baking. This step ensures your cake comes out just right.

Cream butter and sugar until fluffy in a bowl. Then, mix in eggs, milk, cherry juice, and extracts. These steps boost the cherry taste in the cake.

Alternate adding dry and wet ingredients for a smooth batter. Finally, gently mix in chopped cherries for bursts of sweetness.

Bake at 325°F for about 70 minutes or until a toothpick comes out clean. Let the cake cool while you whip up the frosting.

Use a coconut cream cheese frosting for a taste that matches the cake. Cover the cake completely with this rich frosting.

Sprinkle shredded coconut on top for a fun texture and extra coconut taste.

For a stronger cherry taste, you could add cherry jell-o. This makes the cake even more tempting.

Now that it’s frosted, your cake’s ready to eat. It’s moist, flavorful, and blends cherry with coconut just right. This cake also freezes well, so you can enjoy it over several days.

This cherry pound cake with coconut frosting is rich, moist, and full of flavor. It’s the perfect dessert for any occasion, from parties to craving something sweet. Everyone will love it.

A Buttery and Flavorful Cherry and Coconut Cake

The cherry and coconut cake mixes rich buttery flavors with the tropical taste of coconut. It’s suggested to use a bundt pan for a beautiful look or a loaf pan. Both will turn out great.

First, beat together creamy butter and sugar until it’s pale and light. Next, add coconut milk and a lot of shredded coconut for the cake batter’s rich flavor.

Then, chop frozen or canned cherries and add them to the batter. They bring a sweet and tangy flavor to the coconut base.

Bake the cake for about an hour in a bundt pan, or about an hour and 10-15 minutes in a loaf pan. When it’s hot out of the oven, poke it with a skewer and pour coconut milk on top. Then, sprinkle dried coconut over it for more flavor.

This cake is tasty on its own or with a powdered sugar glaze. Enjoy the mix of butter, coconut, and cherry flavors. It’s even better the next day.


What makes the coconut cake with cherries so delicious?

The coconut cake with cherries is moist and rich. It gets a great taste from toasted coconut. Fresh cherries add a summery flavor.

What are the options for topping the coconut cake with cherries?

You can choose to top it with coconut buttercream or chocolate ganache. It’s all about what you like.

Does the recipe include instructions for making coconut buttercream?

Yes, it does. The recipe tells you how to make coconut buttercream. It’s perfect for the cherry coconut cake.

How can I create a barrier between fresh flowers and the cake?

The recipe advises using soy wax. This creates a food-safe barrier. It keeps the cake safe to eat even with flowers on it.

Is there a tool recommended for pitting cherries?

Using a pitting tool helps a lot. It makes prepping cherries easier. This tool removes the pit without much trouble.

Are there any variations to the coconut cake with cherries recipe?

Yup, there are a few. You can leave out the cherries or try other fruits like peaches. It’s a great way to change the flavor.

What occasions is the coconut cake with cherries suitable for?

It’s good for lots of events. Think birthdays, summer parties, or just a special treat. It’s a favorite at many homes.

What makes the cherry pound cake moist and flavorful?

It uses milk, cherry juice, and extracts. These make the cake soft and moist. Plus, they give it a rich cherry taste.

What is the recommended baking method for the cherry pound cake?

Bake it in a tube pan. Lower the oven rack. This helps bake the cake evenly.

How is the cherry and coconut cake made?

To make it, cream butter and sugar. Then, add coconut milk and shredded coconut. Finally, fold in cherries.

What is the recommended pan for baking the cherry and coconut cake?

A bundt pan is best. But, a loaf pan works fine, too. It will still turn out great.

Is it necessary to frost the cherry and coconut cake?

Nope, frosting is optional. You can enjoy it plain. But, a powdered sugar glaze adds sweetness if you like.

Can the cherry and coconut cake be frozen?

Yes, you can freeze it. This lets you enjoy it later. It stays as buttery and flavorful as when first made.

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