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Member recipe

Cherry and Coconut Cake

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(13 ratings)

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Servings

Serves 8

Cherry and Coconut Cake

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Ingredients

  • 6oz margarine or butter
  • 6oz sugar
  • Handful of cherries (as many as you want) chopped and extra whole ones to add to top
  • 2oz of coconut (plus extra for sprinkling on top)
  • 4oz self raising flour
  • 3 eggs
  • splash of milk

Method

    1. Cream the butter or margarine with the sugar
    2. beat in the eggs and milk with a whisk (electric or hand)
    3. stir in the coconut and cherries
    4. fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
    5. line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
    6. place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean

Comments, questions and tips

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kitchencollective
8th Jun, 2017
0.05
Don't use this recipe it does not work at all. It does not include enough flour to make a proper sponge. After 40 minutes of cooking in a loaf tin the mix heats and then just runs down the side. I tried again as thought it might work with less cherries. Save your self time and money and search for a basic sponge recipe on bbc good food.
Laura Jarvis
18th Mar, 2017
2.55
Soggy bottom. Not sure if I just didn't cook it for long enough but all the cherries sunk to the bottom and it was very soggy. Lovely taste though.
Booblay
11th Feb, 2016
No recommendation on size of loaf tin to use! Used a 1lb tin now have a VERY soggy cake :(
Dizzy blond
17th Aug, 2014
5.05
Lovely moist cake. Made one for my mum and it kept well for about 4 days but in my house it usually doesn't last a day once the children see it. The cherries tend to sink so next time I make it instead of adding cherries to the mixture I am going to layer the mixture and cherries in the tin. As the mixture is fairly firm hopefully the cherries won't sink, that's my theory anyway. I will post an update when I've tried it.
jigi
27th May, 2016
From one dizzy blond to another! If the cherries or any other fruit for that matter sink to the bottom try tossing the fruit in a little flour first. It helps with "suspension".
Duddits's picture
Duddits
1st May, 2014
5.05
Made this cake today for my family. Made in an 8 inch cake tin rather than a loaf tin but other than than followed recipe exactly and it is absolutely delicious. Took 40 mins to bake. Will definitely be making again!
helened
13th Apr, 2013
I make this cake every week as my husband's favourite! Excellent recipe, although still trying to prevent cherries dropping to bottom, I have tried coating cherries in flour or icing sugar or coconut but none work, now attempted to put cherries in layers and put some on top after 15 mins as went too chewy and didn't sink when I put in after 25 mins! I also bake on 160 fan and it takes about 40 mins to cook. Thanks for the recipe x
titch108
2nd Apr, 2013
5.05
I used 2 eggs instead of 3 and it took slightly longer to bake, nearly and hour, even in my fan oven, but it was lovely all the same and not too dry.
owl2roo
26th Jan, 2013
5.05
one of my husbands favorite cakes :)
mjj7463
22nd Oct, 2012
used 2 eggs not 3..

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kitchencollective
8th Jun, 2017
0.05
You maybe able to get this recipe to work if you increase the ratio of flour.
Hanmac
20th Apr, 2017
Cherries should be added LAST and gently stirred in, that's why they're sinking!! See Delia Dundee Cake recipe for tips on fruit cakes, fruits is always added last and stirred only to mix or the weight of them takes the air out the cake and then they sink xx
sarahseaton
30th Jun, 2013
Tastes great. I forgot to reduce the temperature to account for fan oven, but it probably needs to be on 160C in that. Thanks for the recipe!