Cherry 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:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray.
• In large bowl, place cake mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Set aside 3/4 cup crumb mixture. Add egg to remaining crumb mixture in bowl, stirring just until blended. Press mixture in bottom of pan. Bake 15 minutes or until light golden brown around edges.
• Meanwhile, in small bowl, mix coconut, almonds and reserved crumb mixture; set aside. In small microwavable bowl, microwave preserves on High 45 to 60 seconds or until warm and slightly melted. Stir in dried cherries and almond extract. Spoon warm preserves over partially baked crust. Sprinkle with reserved coconut mixture.
• Bake 20 to 25 minutes longer or until golden. Cool on cooling rack 1 hour. Cut into 4 rows by 4 rows.

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:

• 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.

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!

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.