Coconut Cherry Cake Recipe

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
• ½ cup coconut milk
• ¾ cup sweetened shredded coconut
• 1 cup cherries, pitted and chopped (fresh or frozen)

Instructions:

1. Preheat Oven: Set the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In a separate large bowl, beat the softened butter and sugar together until creamy and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk. Begin and end with the dry ingredients. Mix until just combined.
5. Add Coconut and Cherries: Gently fold in the shredded coconut and chopped cherries into the batter.
6. 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.
7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar or top with whipped cream and extra cherries for decoration.
8. Enjoy: Slice and serve!