Coconut Cake with Cherries

A delicate sponge cake with embedded cherries, covered with a white coconut layer.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 150 g cherries, compote

  • 250 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 150 g Coconut, flakes

  • 100 g Butter, unsalted

  • 75 g Sugar, white

  • 3 pieces Egg, fresh

  • 1 piece Lemon, fresh, without shell

  • 3 drops Vanilla, extract, natural

  • 4 spoon Milk, skimmed

  • 20 g Margarine

  • 3 dl Sweet cream, partially skimmed

  • 12 pieces Candied fruit

Steps

  1. First, drain the cherries well. Then dry them and chop them finely. Thoroughly wash the lemon, wipe it, and grate the zest. Cut it in half and squeeze the juice from both halves. Preheat the oven to 180 °C. Grease the cake pan with butter and dust it with flour.

  2. In a bowl, mix the flour, baking powder, chopped cherries, and half of the coconut flakes (save the other half for decorating the cake). In another bowl, cream the butter and sugar with an electric mixer and gradually add the eggs while mixing. Mix until you get a frothy mixture.

  3. Mix the grated lemon zest, lemon juice, and vanilla extract with the milk and whisk into the frothy egg mixture. Slowly mix in the flour. Combine the ingredients well with a whisk, pour into the pan, and tap it to evenly distribute the batter. Place the pan in the preheated oven for 60 minutes until the cake turns golden brown.

  4. Meanwhile, whip the cream very well with an electric mixer and store it in the refrigerator until use. Remove the cake from the oven and let it cool on a rack.

  5. Spread the cooled cake with the whipped cream and sprinkle with the remaining coconut flakes. Serve on a platter and optionally decorate with candied cherries.

Nutrition Information (Per 100g)

  • Calories: 326.69 kcal
  • Fat: 17.57 g
    • Saturated Fat: 11.49 g
  • Carbohydrates: 35.71 g
    • Sugars: 7.31 g
  • Protein: 5.51 g
  • Fiber: 0.66 g

Advice

The baked cake can be frozen well, so it can be prepared a few weeks in advance. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax containing toxins. Take the butter out of the refrigerator an hour before use.