Cherry Coconut Cake Recipe

This Cherry Coconut Cake Recipe combines the sweet and tart flavors of cherries with the tropical essence of coconut, creating a delightful dessert perfect for any occasion. The moist cake is layered with a rich coconut frosting and topped with fresh cherries for an appealing presentation.

This cake recipe is straightforward, making it accessible for bakers of all skill levels. With simple ingredients and easy-to-follow steps, you can create a stunning cake that will impress your family and friends.

Delicious Cherry Coconut Cake

This Cherry Coconut Cake features a fluffy vanilla base infused with shredded coconut and studded with juicy cherries. The cake takes about 1 hour to prepare and bake, and it serves 8-10 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup fresh or canned cherries, pitted and halved
1/2 teaspoon salt
For the frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup shredded coconut for garnish
Fresh cherries for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the shredded coconut and cherries.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coconut milk, mixing until smooth. Stir in the vanilla extract.
Frost the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Garnish: Sprinkle shredded coconut on top of the frosted cake and decorate with fresh cherries. Slice and serve.