Delicious Cherry and Coconut Cake Recipe for Fruit Lovers

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Do you love fruit and have a sweet tooth? If you do, then this cherry and coconut cake is just for you. It’s a buttery, soft cake filled with juicy cherries. Every bite tastes amazing because of the cherries and coconut mix.

This cake is great for any event or just for you. It can be made in a circular bundt pan or a longer loaf pan. The cooking time might change based on your pan, but the taste will not disappoint.

To make the cake mix, gather soft butter, coconut milk, sugar, eggs, coconut, flour, and more. Start by mixing the butter and sugar, then eggs, and more. The cherries are added last, mixed in gently.

After baking the cake, let it cool in the pan. Then, move it to a plate or stand. Poke holes in the top and pour coconut milk mixed with coconut bits on top. This step gives the cake a lovely, extra coconut flavor.

You can eat the cake plain or with frosting. It’s always a delicious choice. Keep it fresh for the next day in a tight container. But it might not last that long because it’s irresistible!

Love cherries and coconut? Then, you must try this cake. Enjoy every bite of this amazing dessert. Save the recipe because you’ll want to bake it again!

Ingredients and Instructions for Cherry and Coconut Cake

Love delicious cakes? This cherry and coconut cake is a winner. It brings together cherries and coconut for a tropical flavor sensation. Follow these simple steps to create magic in the kitchen.

Ingredients:

• 1 cup softened butter
• 1 cup coconut milk
• 2 cups regular sugar
• 4 eggs
• 1 cup shredded coconut
• 3 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups frozen or canned cherries, chopped

All these items can be easily picked up at your local store. No need to search high and low.

First, heat your oven to 350°F (175°C). Next, grease a cake pan and dust it with flour. This ensures your cake won’t stick.

Instructions:

1. In a big bowl, beat the softened butter and sugar until they’re light and fluffy.
2. Add eggs one by one, beating well after adding each.
3. Slowly add the coconut milk and other dry ingredients. Mix until you have a smooth batter.
4. Carefully fold in the cherries and coconut.
5. Smooth the batter into the pan.
6. Bake for 50-55 minutes. It’s ready when a toothpick comes out clean.
7. Let the cake cool for 10 minutes in the pan. Then move it to a plate to cool completely.
8. Next, poke the top with a fork or skewer while it’s still warm.
9. Pour coconut milk over it. Add shredded coconut for more taste and texture.
10. Wait a few hours for the cake to soak up the flavors before serving.

Now, your cherry and coconut cake is ready to eat. It’s a top choice for dessert or any occasion. A bit of whipped cream makes it even better. Enjoy every bite!

Tips and Variations for Cherry and Coconut Cake

Do you want to make a cherry and coconut cake that stands out? Consder these tips and changes:

1. Cherry Cake Variations: Mix things up by using different cherries. You can use fresh ones for sweetness or canned for a juicier taste. Try using a mix of cherries for a colorful, tasty cake.

2. Coconut Milk Options: Change the coconut flavor by using low-fat or regular coconut milk. Low-fat is lighter, but regular has a richer taste. Coconut milk will make the cake creamier and tastier.

3. Frosting Suggestions: For those who love frosting, try a simple powdered sugar glaze. Drizzle the glaze over your cake for sweetness and a nice look. Adjust the sugar in the batter if you’ll add frosting, to keep it from being too sweet.

After baking, keep your cake in an airtight container for freshness. The cake tastes better the next day as the flavors blend. Use these ideas to make a cherry and coconut cake that’s truly yours.

Source Links

• https://lovefoodies.com/cherry-coconut-cake/
• https://www.thelittleblogofvegan.com/2021/08/small-batch-cherry-and-coconut-cake.html
• http://abondgirlsfooddiary.co.uk/2018/03/20/cherry-coconut-and-almond-cake/