This cherry & coconut cake is a 70’s British classic – a subtle vanilla sponge, with desiccated coconut and cherries evenly spread throughout. It’s delicious with a cup of tea any day of the week!
I love the texture of this cake – as it is baked for a long time in a 8-inch tin, the outside is nicely browned and the inside is very soft and crumbly. The top is sprinkled with granulated coconut before baking which adds a lovely crunch, too, and the cherries inside are such a treat.
How to make a cherry & coconut cake – step-by-step photos
Scroll down for full recipe card and ingredient list
1. Begin by pre-heating your oven to 180C and greasing your 8 inch cake tin (line with parchment paper if you have any)
2. Then, lightly beat 2 eggs in a bowl
3. Chop the glace cherries into quarters – I roughly do this using some kitchen scissors
4. Then toss the cherries in your desiccated coconut until covered
5. Now, you can begin to make the batter. Start by creaming together the butter and sugar
6. Then add in the beaten egg and vanilla extract, mix
7. And then add in the flour and milk – stir until a smooth batter forms
8. Then tip in the coconut and cherries
10. And mix until evenly spread throughout the batter
11. Tip the mixture into your prepared baking tin, smooth out the top using a butter knife or spoon, and sprinkle with some granulated sugar
12. Bake at 180C for 40 minutes, or until the outside is nicely browned and the inside cooked through – you can test this by inserting a clean toothpick and it should come out dry. Once cooked, allow to cool on a wire rack then serve and enjoy!
Cherry & Coconut Cake
A true British classic - cherry & coconut cake. Light vanilla sponge filled with glace cherries and dedicated coconut.
Ingredients
- 170g butter or margarine
- 175g caster sugar
- 2 large eggs
- 100ml milk (1/4 pint)
- 1 tsp vanilla extract
- 340g self raising flour
- pinch of salt
- 200g glace cherries
- 70g desiccated coconut
- Granulated sugar
Instructions
- Grease a 8-inch cake tin with butter and preheat your oven to 180C
- Cut the cherries into quarters, then toss them in the coconut
- Then, begin making the cake by creaming together the butter and sugar until smooth
- In a separate bowl, beat the eggs
- Then add the eggs and vanilla into the creamed sugar mixture - mix
- And add in the flour, and whisk the whole mixture until combined into a smooth batter
- Finally, add in the coconut and cherries and stir to evenly distribute throughout the batter
- Pour the batter into your greased cake tin, level the top surface and sprinkle some granulated sugar over the top
- Bake in the centre of your oven for about an hour, or until well-risen and golden brown
- Cool on a wire rack then serve and enjoy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 470Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 6gCholesterol 93mgSodium 709mgCarbohydrates 63gFiber 3gSugar 29gProtein 7g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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