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 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
Author Anjali Johny
1 1/2tspvanilla extract
1 1/2tspbaking powder
60gchopped walnutsyou can use other nuts or even chocolate chips
110gcherriesmeasured after removing seeds
100mlfull fat coconut cream or coconut milk for a lighter version
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.