1 cup cherries (fresh or canned, pitted and chopped)
For the Frosting:
1 cup unsweetened shredded coconut (toasted, optional)
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Maraschino cherries for garnish (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the Cake Batter: In a large mixing bowl, combine the flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Mix well.
Mix Wet Ingredients: In another bowl, cream the softened butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the chopped cherries.
Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the milk and vanilla extract, and beat until fluffy. If desired, mix in the toasted shredded coconut.
Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake. Garnish with additional toasted coconut and maraschino cherries if desired.
