Cherry And Coconut Cake Recipes

CHERRY, PISTACHIO & COCONUT CAKE

Steps:

• Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
• Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
• Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
• Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

CHERRY AND COCONUT CAKE

Steps:

• Cream the butter or margarine with the sugar
• beat in the eggs and milk with a whisk (electric or hand)
• stir in the coconut and cherries
• fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
• line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
• place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean

PINK CHERRY COCONUT CAKE

Steps:

• Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
• Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
• Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
• Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
• Store in refrigerator until serving time.

COCONUT CHERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
• Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.
• Add the layer of cherry filling over the pineapple.
• Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
• Drizzle the entire pan with melted butter.
• Sprinkle the coconut and pecans evenly over the top of the cake.
• Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Serve with vanilla ice cream on top!

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.