Coconut Cake with Cherry Filling

This Coconut Cake with Cherry Filling is a delightful blend of tropical coconut flavor with a rich cherry filling for a vibrant, fruity twist. Finished with creamy coconut frosting and topped with toasted coconut, this cake is a showstopper that’s perfect for special occasions, family gatherings, or anytime you’re craving a unique, homemade dessert.

Why You’ll Love This Recipe

• Layered Flavors: Each layer combines the richness of coconut and the sweetness of cherry for an irresistible flavor pairing.
• Creamy Coconut Frosting: This smooth, creamy frosting adds just the right amount of sweetness to complement the cherry filling.
• Elegant and Impressive: This cake’s beautiful layers make it a fantastic choice for celebrations or entertaining.
• Homemade Goodness: From the cake to the filling to the frosting, everything is made from scratch for a truly delicious dessert.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 1 cup coconut milk (shake well before measuring)
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Cherry Filling:

• 2 cups fresh or frozen cherries, pitted
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut, toasted (for garnish)

Step-by-Step Instructions

Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined, then gently fold in the shredded coconut.
6. Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Cherry Filling

8. In a saucepan over medium heat, combine the pitted cherries, granulated sugar, cornstarch, and water.
9. Cook, stirring constantly, until the mixture thickens and the cherries soften, about 8-10 minutes. Remove from heat and let cool completely before assembling the cake.

Assemble the Cake

10. Place one cake layer on a serving plate and spread the cooled cherry filling evenly over the top.
11. Carefully place the second cake layer on top of the cherry filling.

Prepare the Coconut Frosting

12. In a large bowl, beat the softened butter until creamy and smooth.
13. Gradually add the powdered sugar, alternating with the coconut milk and vanilla extract, beating until the frosting is smooth and fluffy.

Frost the Cake

14. Spread the coconut frosting over the top and sides of the assembled cake using a spatula for an even layer.
15. Garnish with toasted shredded coconut by gently pressing it into the frosting on the top and sides of the cake.

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls for wet and dry ingredients
• Electric mixer for creaming and beating
• Saucepan for cherry filling
• Spatula for smoothing and frosting
• Wire rack for cooling
• Baking sheet for toasting coconut

Serving and Storage Tips

• Serving: Serve the cake at room temperature for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator before serving.

Variations

• Coconut Lime Twist: Add a teaspoon of lime zest to the cake batter for a citrusy kick that pairs well with coconut.
• Chocolate Cherry Layer: Add a layer of melted dark chocolate to the top of the cherry filling for a chocolate-covered cherry flavor.
• Whipped Coconut Frosting: Use whipped coconut cream in place of buttercream for a lighter topping.

Helpful Tips

• Toasting Coconut: For enhanced flavor, toast the shredded coconut by spreading it on a baking sheet and baking at 350°F for 5-7 minutes, stirring occasionally until golden brown.
• Cooling the Cherry Filling: Ensure the cherry filling is completely cool before assembling the cake to avoid making the cake layers soggy.
• Shake Coconut Milk: Shake the can of coconut milk well before measuring to mix the cream and liquid together for a smoother batter.

Frequently Asked Questions

1. Can I use sweetened shredded coconut?
Yes, but the cake will be slightly sweeter. Adjust the sugar in the recipe if you prefer a less sweet result.

2. Can I use canned cherry pie filling?
Canned cherry pie filling can be used as a substitute for homemade cherry filling if you’re short on time. However, homemade filling provides a fresher flavor.

3. Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

4. Can I use a different type of frosting?
Absolutely! A cream cheese frosting or whipped cream topping would also pair nicely with this cake.

5. What can I use instead of coconut milk?
If you don’t have coconut milk, you can use regular milk or almond milk, though you may miss some coconut flavor.

This Coconut Cake with Cherry Filling is a delicious dessert with a tropical flair and a fruity twist. Each slice is filled with tender cake, ric

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