Cherry and Coconut Cake

Cherry and Coconut Cake

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This is a moist and flavorful cake that is perfect for any occasion. The cake is easy to make and can be served either as dessert or as breakfast.
Servings: 6
Calories: 581


  • 9 oz self raising flour
  • 1/4 level tsp salt
  • 8 Tbsp butter
  • 3 oz desiccated coconut
  • 4 oz caster sugar superfine granulated
  • 4 oz glace cherries finely chopped
  • 2 eggs beaten
  • 8 floz milk
  • 1 oz shredded coconut


  • Butter and base-line a rectangular cake tin with funnelled ends or a 1.3 litre (2 1/4pint) loaf tin. Dust with flour.
  • In a bowl combine the flour and salt. Rub in the butter. Stir in the coconut, sugar and cherries.
  • Whisk together the eggs and milk and beat into the other ingredients.
  • Spoon the mixture into the prepared tin, levelling the top and scatter over the shredded coconut.
  • Bake in the oven at 180c (350f) mark 4 for about 1 1/2 hours. Cover with foil after 40 minutes.
  • Turn out on to a wire rack and leave to cool.
Calories: 581 kcal
Carbohydrates: 72 g
Protein: 10 g
Fat: 29g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 99 mg
Sodium: 287 mg
Potassium: 213 mg
Fiber: 4 g
Sugar: 33 g
Vitamin A: 610 IU
Vitamin C: 1 mg
Calcium: 68 mg
Iron: 1 mg
Dishes Cakes, Desserts
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