Cherry And Coconut Cake Recipes

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.

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

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 8" or two 9" round cake pans. Drain cherries and add enough milk to the juice to make 1 cup. Chop the cherries. Combine cake flour and baking powder; set aside.
• 2. In large bowl with electric mixer, beat shortening with sugar and almond extract until well combined. Add the egg and beat well. On low speed, alternately add milk mixture and flour mixture beating just until combined. Stir in cherries.
• 3. Spread batter into prepared pans. For 9" pans, bake 20-25 minutes. For 8" pans, bake 30-35 minutes. Layers are done when a toothpick inserted in center comes out clean. Cool layers in pans for 10 minutes. Invert and remove cake layers from pans. Cool thoroughly before icing.
• 4. Divinity Icing: In the top of a double boiler, combine sugar, corn syrup, water and egg whites. With an electric mixer on low speed, beat the combined ingredients for 30 seconds.
• 5. Over boiling water with electric mixer on high speed, beat mixture constantly (about 12-14 minutes) until peaks begin to form. Add the vanilla; beat until stiff peaks form.
• 6. Frost the bottom layer and sprinkle with 1/2 cup of coconut. Add the remaining layer. Frost top and sides; then sprinkle with coconut. Place reserved cherry in center of 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!