How exotic can a cake be? Do you like to dream of an exotic beach while eating a piece of cake? Then this cherry coconut cake should definitely be your choice. Cherries and grated coconut pare perfectly together. And so you have a light and summery dessert that makes you dream of exotic beaches.
Cherry coconut cake
Ingredients
- 350 gram pitted cherries 1 jar
- 200 gram plain flour
- 7,5 gram baking powder half a package
- 200 gram sugar split in two equal portions
- 1 packet vanilla sugar
- 100 gram grated coconut
- 100 gram butter
- 5 eggs
- 6 tablespoons coconut milk
Instructions
- Mix the dry ingredients in a mixing bowl: the flour, the baking powder, half the sugar (100 grams), the packet of vanilla sugar and the grated coconut.
- Melt the butter and then mix it with the dry ingredients in the mixing bowl.
- Also add the coconut milk.
- Separate the eggs and add the yolk to the batter as well. We set the egg white aside.
- Beat the egg white until stiff. Add the remaining 100 grams of sugar while beating. This provides extra stiffness.
- Gently mix the whipped egg whites into the dough. The originally relatively hard dough will now become much more liquid.
- Preheat the oven to 190°C. Meanwhile, grease the mold.
- Also drain the cherries and et some of them aside.
- Mix the cherries into the dough at the last minute. Then pour the dough into the mold. Place the cherries you have set aside on the dough.
- Bake the cherry coconut cake in the oven for 35 minutes. Check with a knitting needle or similar that it is fully cooked. If nothing sticks to it, it is ready and can be removed from the oven. If not, leave the cake in the oven for another 5 minutes.
- Let the cake cool and then remove it from the mold.
Nutrition
How to make this cherry coconut cake
This cherry coconut cake is really not difficult to make. As usual, the preparation is more than half done. First of all, you have to weigh the ingredients and get them ready. Then you need a baking mold that you need to grease. Optionally, you can also sprinkle it with grated coconut. In the past, I used to turn on the oven right away. But in the meantime I am a bit more environmentally and cost conscious. So we will do this at a later stage. Not now yet.
We start by melting the butter in a small saucepan. Not too high a heat, because we don't want the butter to fry. We just want the butter to melt.
Making the dough
Meanwhile, we mix the dry ingredients in a mixing bowl. This concerns first of all the flour and baking powder. As well as the grated coconut, the vanilla sugar and half of the white sugar (100gram). Why half? We will beat the other half under the egg white.
Once the butter has melted, we can mix in the dry ingredients. This way the dough slowly takes shape. Then we also add the coconut milk and the egg yolk. You will notice that the dough is still fairly firm. But don't panic, we're not done yet. There is still stiff beaten egg white to come, and then everything will be ok.
So now it's time to take out the mixer and beat the egg whites. From slow to fast. If you have a mixer with different settings, you can start on a low setting. Then gradually increase the speed. The egg white will become firmer and firmer. Meanwhile, add the sugar as well. This gives even more stiffness to the beaten egg white.
When the egg white is completely stiff, gently fold it into the batter with the spatula. You need to exercise some patience here. The relatively hard dough will gradually absorb all the beaten egg white and become much more fluid.
Don't forget the cherries!
Now one protagonist is still missing: the cherries. But first, let's turn on the oven. We hadn't done that yet to save energy. But it must of course also be preheated to 190°C. Drain the cherries and keep some aside. We're going mix them under the batter just before it goes in the oven. Otherwise they will sink to the bottom right away.
When you oven is preheated, you can mix the cherries into the batter. Then pour this into the baking tin. Finally finish the batter with some cherries that you put aside. Then put everything into the oven for about 35 minutes.
Check with a knitting needle or something similar whether the cherry coconut cake is done. If no dough sticks to it, it's ready. Then you can take it out of the oven. Otherwise, give the cake an additional five minutes in the oven to cook.
When the cake has cooled sufficiently, you can remove it from the mold. Before serving, you might sprinkle some icing sugar on it to make it really look fabulous.
Variations on this cherry coconut cake
The coconut milk gives a lot of flavor to this cake. But you may not have it at home. Alternatively, you can use milk or whipped cream. We need this liquid because otherwise the dough will not be moist enough. The coconut milk gives the best taste, but you can also replace it.
Aren't you a fan of all these bounty-like coconut tastes? But you love the cherries? No problem, there are also some other options. You can make a very similar cake with hazelnuts or almonds. That was actually the first version, from which this cherry coconut cake developed further. It is a little more autumn than summer. But also very tasty! You want to make this hazelnut cherry cake, unfortunately I have the recipe only in Dutch. But a translation tool will help you in that case.
More surprising.nutcakes
I do not only love cherries, but also nuts very much. So they appear in different kind of cakes and dessert I love to make. You might want to check out theHeal following recipes:
- Greek walnut cake.
- Swiss carrot cake with hazelnuts.
- Refreshing coconut polenta cake.
- Healthy breakfast cake with fruits, nuts and oatmeal.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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