Coconut always gives a cake a delicious flavour. If made with coconut cream it's not only delicious but moist as well. Add to that a good slavering of cherry jam, and you've got a fantastic Coconut and Cherry Loaf Cake.
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Bronya's Notes
This coconut cake recipe has both coconut cream and desiccated coconut in it for full coconut flavour. The cream makes the mix moist as well as adding flavour. And the desiccated coconut adds the texture that is vital for the full coconut experience.
I experimented with a few ways of getting cherry into this cake, from adding actual cherries, to swirling through jam, but settling with a good smothering of cherry jam. The cake is quite liquid, so anything put in it simply sinks straight to the bottom. I did for example spread cherry jam on the unbaked cake batter, but by the time it came out of the oven the bottom of the cake was a layer of the jam, and there was none in the centre.
I baked this cake as a loaf and added the cherry flavour by spreading the top with jam. Instead, what you could do is slice the baked cake in half and spread jam in the middle as well as on the top.
Why you'll love this recipe.
This coconut and cherry loaf cake is perfect for a simple afternoon tea. As with all of my cakes it's very easy to make, and all the ingredients can be bought from a regular supermarket.
Coconut and Cherry Loaf Cake Ingredients
Butter or Baking Spread
I use baking spread as it's a cheaper alternative. You could use salted or unsalted butter if you prefer. You could also use a dairy free or plant-based spread for a dairy free alternative.
Sugar
I used white caster sugar. However, you can use white granulated sugar if that is all you have. Read about the difference between caster and granulated sugar. You could also use golden caster or granulated sugar, or even light brown sugar for a more caramel flavour.
Coconut Cream
I used a can of coconut cream; however you can also use a carton. Make sure it is well mixed with the butter and sugar mix. Don't use coconut water as it's not creamy enough.
Eggs
I used 3 UK Large eggs, free range if possible.
Flour and raising Agent
I use plain or all-purpose flour and add my own baking powder. Sift them together to get an even distribution. If you only have self-raising flour, then use that and leave out the baking powder. If you would prefer to make this gluten free, use a gluten free flour and baking powder, with added Xanthan Gum (according to the manufacturer’s instructions) so the cake doesn't become too crumbly.
Desiccated Coconut
I use a sprinkling of desiccated coconut in the cake for texture. You could use also use shredded coconut. I also finished the top of the cake with a little desiccated coconut for decoration.
Cherry Jam or Preserve
To get the cherry flavour into the cake I smothered mine with a good quality Morello Cherry Jam. You could use any jam or preserve but I think Cherry pairs really well with the coconut and adds a great flavour.
Step by Step Technique for Coconut and Cherry Loaf Cake
Make sure all of your ingredients are at room temperature.
Preheat your oven to 150c fan, 170c, 325f or gas mark 3.
Grease a 2 lb loaf tin and line with greaseproof or parchment paper.
In a large mixing bowl, or in a stand mixer with the paddle attachment, beat together the butter/baking spread and sugar until light and fluffy.
Add the coconut cream and beat till completely combined.
Add the eggs, one at a time, beating between each addition.
Then, remove from the stand mixer if you're using one, and mix in the flour, baking powder and desiccated coconut by hand. I always like to mix in the flour by hand as that way you won't overmix it.
Pour the cake mixture into the prepared pan and bake in the centre of the oven for 30-40 minutes. If the cake appears to be burning on top cover with a lid of foil and bake for a further 10-20 minutes, or until a skewer placed in the middle of the cake comes out clean.
Remove from the oven and allow the cake to cool for a couple of minutes, before transferring to a wire rack and allowing to cool completely.
Once it cooled spread the top of the cake with Cherry Jam and sprinkle a little desiccated coconut on top for decoration.
Hints & Tips
As this cake is baked in a loaf pan it may take a while to bake. If the top of the cake looks like it's beginning to colour too much give it an aluminium foil lid to protect the top.
Don't open the door of the oven for at least 30 minutes when baking. Opening the door may allow cold air to collapse the air inside the cake, and no-one wants a sunk cake.
Pro Tip
This Coconut Cake recipe will also make the perfect layer cake. This recipe will fit 2 x 7" cakes. You can layer with cherry buttercream, or for a more tropical flavour lime buttercream.
FAQs
This coconut cake is made with coconut cream so won't be dry at all.
Yes, by using plant-based butter this cake will be dairy free.
Yes, swap out the flour and baking powder for gluten free alternatives. Adding some Xanthan Gum will also help it from becoming crumble.
Yes. If you want to cut the cake in half and sandwich the jam in between you can add a frosting to this cake.
A buttercream flavoured with cherry jam would taste delicious.
It should last up to five days in an airtight container. You can also freeze it by wrapping well in cling film. It will freeze for up to 3 months.
If you like this recipe you might also like to try
Delicious Coconut and Cherry Loaf Cake
Equipment
- 1 2lb Loaf Tin
- 1 Large Mixing bowl or stand mixer with paddle attachment
Ingredients
- 150 gms Butter or Baking Spread
- 250 gms White Sugar. Caster or Granulated
- 200 gms Coconut Cream
- 3 UK Large Eggs
- 250 gms Plain or all purpose flour
- 2 tspn Baking Powder
- 0.5 tspn Salt
- 50 gms Desiccated Coconut
- 3-4 tbsn Cherry Jam or Preserve
- 2 tspn Desiccated Coconut for decoration
Instructions
- Preheat your oven to 150c fan, 170c, 325f, GM3
- Grease and line your loaf tin
- In a large mixing bowl, or in a stand mixer with the paddle attachment cream together the butter/baking spread and sugar until light and fluffy.
- Add the coconut cream and beat till completely combined.
- Add the eggs, one at a time, beating between each addition.
- Sift together the flour, baking powder and salt and add to the mix. Stir through by hand until well combined.
- Add the desiccated coconut and mix through by hand.
- Pour into the prepared tin and bake for 30-40 minutes.
- If the top looks like it's becoming too well cooked add an aluminium foil lid and bake for a further 10-20 minutes, or until a skewer placed into the centre of the cake comes out clean.
- Remove from the oven and allow to cool for a couple of minutes before transferring to a wire rack to cool fully.
- Once the cake is cool spread with the cherry jam and sprinkle the desiccated coconut on top.
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