This super moist cherry and coconut cake recipe is a delightful blend of flavors. It will satisfy any sweet tooth. The cake is tender and moist, bursting with cherry flavor.
Enjoy it on its own or with a vanilla glaze. This cake is perfect for any time of year.
The recipe has easy instructions for every step, from turning on the oven to decorating. It’s full of cherry goodness, with cherry juice, cherries, and extract. The coconut cream cheese frosting and shredded coconut give it a tropical twist.
It’s ideal for any special event or when you want something tasty. This cherry and coconut cake will surely impress everyone.
Making a cherry pound cake is simpler than you’d expect. Start by warming your oven and preparing a tube pan. Mix the flour and baking powder in a bowl. Then, cream butter and sugar until it’s fluffy. Add eggs one by one, mixing well after each. In another bowl, mix milk with cherry juice, vanilla, and cherry extract. Scam gradually combines the dry and wet mixtures with the butter and sugar. After that, stir in the cherries. Pour your mix into the pan and bake until a toothpick is clean. It’s best to cool it in the pan before turning it on a rack. This recipe gives you a lot of batter, about 8 cups. So, you can share it or enjoy it across days.
Are you craving a cake that’s both sweet and flavorful? Then, this cherry pound cake is perfect. It’s filled with the taste of cherries and stays moist. It will be a hit at any event or as something special for yourself.
For this cake, you’ll only need a few items:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
¾ cup whole milk
¼ cup cherry juice
1 teaspoon vanilla extract
1 teaspoon cherry extract
½ cup chopped maraschino cherries
Now, let’s start making the cherry pound cake. Just follow these steps:
First, heat your oven to 350°F (175°C) and prep a tube pan.
Then, in a bowl, whisk the flour and baking powder. Keep it aside.
Next, in another bowl, beat together the butter and sugar until fluffy.
Add the eggs one by one, mixing well each time.
Now, in a small bowl, mix the milk, cherry juice, and extracts.
With the mixer on low, add the dry ingredients and milk mix. Start and end with dry ingredients.
Don’t forget to gently add the cherries before pouring the batter into the pan.
Smooth out the top with a spatula.
Bake for 50-60 minutes. It’s ready when a toothpick comes out clean.
Let it cool in the pan for 10 minutes, then cool more on a rack.
After the cake is cooled, you’re ready to eat. You can add a glaze if you like. It goes well with some vanilla ice cream or whipped cream too.
Now you know how to make this delicious cherry pound cake. So, let’s see your baking skills in action. Your family and friends are up next to be amazed by this cake.
Decorating the Cherry Pound Cake
After your cherry pound cake cools, it’s decorating time. While some use a simple glaze or fruit, this recipe features a rich coconut cream cheese frosting. To make it, mix coconut cream, butter, sugar, and flavorings until airy. Then, use a spatula to gently spread it across the cake.
“The combination of the creamy frosting, tropical shredded coconut, and juicy cherries creates a visually stunning and deliciously indulgent dessert.”
To boost the coconut essence and make it look good, add shredded coconut on top. The coconut shreds give a nice crunch and match the cake’s exotic vibe. Sprinkle them over the frosting evenly.
After adding coconut, place six maraschino cherries on top. These bright cherries add a fun touch. If you place them evenly, they make the cake even more appealing. The red color against the white frosting is lovely.
With the decorations done, your cake is set to wow. The mix of the frosting, coconut, and cherries makes a dessert that looks great and tastes even better. It’s sure to be a hit with anyone who takes a bite.
Ingredients for Coconut Cream Cheese Frosting:
Ingredients
Amount
Coconut cream
1/2 cup
Unsalted butter, softened
1/2 cup
Powdered sugar
2 cups
Coconut extract
1 teaspoon
Vanilla extract
1 teaspoon
Conclusion
This super moist cherry and coconut cake is a delightful treat. It combines cherry and coconut in a heavenly way. It’s perfect for any event with its tender texture and cherry burst.
Adding coconut cream cheese frosting and shredded coconut brings a tropical twist. This makes the cake even more special. It’s great for celebrations or when you’re in a summer dessert mood.
Gather your ingredients and preheat the oven. Get ready to enjoy the best cherry and coconut cake. This recipe turns the classic dessert into a tropical delight. Your taste buds will love this summery treat!
FAQ
Can I use fresh cherries instead of maraschino cherries in this recipe?
Yes, fresh cherries can replace maraschino cherries in the cherry and coconut cake. However, the texture and sweetness might change a bit.
How long does it take to bake the cherry pound cake?
Baking the cherry pound cake typically takes 60-70 minutes. Test if it’s done by checking with a toothpick. If the toothpick comes out clean or with a few crumbs, it’s ready.
Can I make the coconut cream cheese frosting without coconut extract?
Absolutely, you can leave out the coconut extract in the frosting. It will still have a pleasant taste from the cream cheese and butter.
How long will the cherry and coconut cake stay fresh?
In an airtight container, it lasts 3-4 days on the counter. For longer freshness, up to a week, keep it in the fridge.
Can I freeze the cherry and coconut cake?
Freezing the cake is fine for up to 3 months. Remember to wrap it well. Thaw in the fridge overnight before eating.
Can I use a different type of frosting for the cherry pound cake?
Certainly, use any frosting you like – vanilla, chocolate, or a simple powdered sugar glaze. Just adjust the quantities and steps as needed.
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