Coconut Cherry Cake

Indulge in the tropical flavors of this Coconut Cherry Cake, a delightful dessert that brings together the sweetness of cherries and the exotic taste of coconut. This cake is moist, flavorful, and perfect for any occasion, from summer gatherings to cozy family dinners. The combination of coconut and cherry creates a unique and delicious cake that is sure to impress your guests. Topped with a light coconut frosting and garnished with toasted coconut flakes, this cake is as beautiful as it is tasty.

Ingredients

For the Cake:

• 2 1/2 cups (320g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240ml) coconut milk
• 1 cup (125g) sweetened shredded coconut
• 1 1/2 cups (225g) fresh or frozen cherries, pitted and halved

For the Coconut Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• 1/4 cup (60ml) coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup (60g) sweetened shredded coconut, toasted (for garnish)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
   • In a large bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
   • Fold in the shredded coconut and cherries.
3. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Prepare the Coconut Frosting:
   • In a large bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Add the coconut milk, vanilla extract, and coconut extract. Beat until the frosting is light and fluffy.
5. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of frosting on top.
   • Place the second cake layer on top and frost the top and sides of the cake.
   • Garnish the cake with toasted shredded coconut.
6. Serve:
   • Slice and serve the Coconut Cherry Cake at room temperature. Enjoy!

This Coconut Cherry Cake is a delicious and refreshing dessert that combines the rich flavors of coconut and the sweet, tart taste of cherries. Perfect for any occasion, it’s sure to be a hit with family and friends.

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