Description
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.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cherry Filling:
- 2 cups fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut, toasted (for garnish)
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, then fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Cherry Filling:
- In a saucepan, combine cherries, granulated sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften, about 8-10 minutes.
- Remove from heat and let cool completely.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the cooled cherry filling evenly over the top.
- Place the second cake layer on top.
- Prepare the Coconut Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, alternating with the coconut milk and vanilla extract, until smooth and fluffy.
- Frost the Cake:
- Spread the coconut frosting over the top and sides of the assembled cake.
- Garnish with toasted shredded coconut.
Notes
- 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.
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
Keywords: Coconut Cake with Cherry Filling, Coconut Cake with Cherry Filling Recipe