This delightful Coconut Cherry Cake is a moist and fluffy dessert infused with the tropical flavor of coconut and the sweet, tangy burst of cherries. It’s a perfect cake for special occasions or a weekend treat!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
- 1 cup maraschino cherries, drained and chopped
- ¼ cup cherry juice (from the jar)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined.
- Add coconut and cherries: Gently fold in the shredded coconut and chopped cherries. Pour in the cherry juice and stir until evenly incorporated.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or top with whipped cream, if desired.
Enjoy your tropical coconut cherry cake!