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You are here: Home / All Recipes / Cherry Coconut Loaf Cake

Cherry Coconut Loaf Cake

October 4, 2018 By bakesalotlady

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Cherries are my favourite kind of stone fruit. I always eat them as is since childhood, my mom used to get boxes of cherries and I would snack on them all the time so it’s a given that now I have to use them in baking because cherries are soooo delicious!

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This cake is just something that popped into my head. I had been thinking of recipe ideas for the past week, then surprisingly I found some extremely stunning cherries and voila! This cake became a reality and it is finger-lickin’ good. It’s really easy to make and quite customizable. I’ll stop talking and get to the recipe.

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If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Print Pin

Cherry Coconut Loaf Cake (with walnuts)

A slight twist to a regular pound cake, tart cherries, creamy coconut and buttery richness, this recipe is a crowd pleaser. Served with freshly whipped cream or ice cream or as is, you're going to win hearts. 
Keyword cake, cherry, summer
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Calories
Author Anjali Johny

Ingredients

  • 165 g unsalted butter
  • 10 ml coconut oil
  • 100 g castor sugar
  • 100 g brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 300 g all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 60 g chopped walnuts you can use other nuts or even chocolate chips
  • 110 g cherries measured after removing seeds
  • 100 ml full fat coconut cream or coconut milk for a lighter version

Instructions

  • Wash and pit your cherries add them into a bowl along with the walnuts, keep aside. Preheat your oven to 160 C. Grease and line an approx 21 cm x 8.5 cm loaf pan.
  • In a medium-large bowl add the butter, coconut oil and sugars. Whisk well until the mixture gets light and fluffy (you may use a stand mixer or hand mixer). Then add the eggs one at a time, whisking well after each addition, followed by the vanilla.
  • Sift your flour, salt and baking powder in a bowl. Take two tablespoons of flour and add it to the cherries and walnuts, mix well.
  • Add the remaining flour into the butter mixture and mix well. Now add the coconut cream, mix well. Finally, fold in the cherry-walnut-flour mixture. Do not over mix.
  • Pour the prepared batter into the loaf pan and bake at 160 C for roughly 1 hour and 20 minutes. Keep checking after an hour. Once a skewer inserted in the middle of the cake comes out clean, the cake is ready.
  • Let the cake cool in the pan on a wire rack for 15-20 minutes then remove the cake from the pan to cool completely.
  • Garnish with more cherries, I added a simple glaze by mixing icing sugar and lemon juice.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

BUY THE INGREDIENTS (UNITED STATES)

 

 

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Filed Under: All Recipes, Cake, Summer, Sweet

Reader Interactions

Comments

  1. Rene says

    July 7, 2018 at 8:26 am

    Hi, looks great! I was wondering if it could be made eggless and what would be the substitute for eggs and what quantity. Thanks. Rene

    Reply
    • bakesalotlady says

      July 13, 2018 at 5:32 pm

      Hi, thank you so much! This recipe is based on a pound cake so it needs eggs. However, I will try and find a proper substitute and get back to you.

      Reply

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I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

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