Coconut Cherry Cake

The Ultimate Tea Cake

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Serve with tea or coffee

Today I spent some time scouting for interesting news on food. People are always talking about food, after all, don’t we all live to eat or should I say that we eat to live. Whichever makes you tick, it’s amazing how technology is making us lazy by the day. Here is an interesting news bit that caught my eye on Wrigley’s website.

If you are tired of making coffee in the morning but still want to get a kick of caffeine, Wrigley will launch a caffeinated gum, Alert Energy Caffeine Gum, with about 40mg of caffeine, which equals about half a cup of coffee, in April 2013, in the U.S. All you’ll need to save yourself from the nuisance of making a cup of coffee, is two ‘Alert Energy Caffeine Gums. And what’s more, the gum is sugar free and comes in mint or fruit flavors, which you can’t get in regular coffee, so it gives you more reason to justify why you should take the product. It’s described as giving ‘the right amount of energy right now’ and the power to control your caffeine intake, and is not recommended for children.

So much for the portable caffeine, now lets get back to blog business. Today I want to share with you a recipe for the Coconut Cherry Cake, which I really enjoyed eating, last week. It has got the love-hate ingredient, coconut, so for those who cannot stand coconut as an ingredient, (my sister dislikes coconut too), I suggest you make it optional and still try the cake anyway. Of course it will not taste the same  without the coconut, but you wont even notice because you don’t like coconut, right?

Seriously speaking, I enjoyed eating the Coconut Cherry Cake, so give it a try and please give me a feedback, if you can. Thank you so much for visiting my blog. Hope to see you many more times! Please continue to the recipe, Liz

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Always remember to assemble all ingredients before you start cooking.

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Butter, rind (zest) and sugar

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Cream butter, rind (zest) and sugar until fluffy

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Add the egg yolks

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and beat until combined

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Stir in coconut and cherries

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and stir until just combined, do not over-mix

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Stir in half the flour and half the orange juice, then stir in the remaining flour and orange juice.

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Stir until just combined, do not over mix

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In a separate bowl, whisk the egg whites until soft peaks form

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Gently fold in the egg whites until just combined

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The final batter, looks like this

Coconut Cherry Cake_4851

Spoon the batter into the prepared pan (tin) and bake 60-75 minutes or until golden on top and a skewer inserted in the centre comes out clean

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Remove the cake from the oven, let stand in tin (pan) for 5 minutes before transferring to the cooling rack

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Serve with tea, or coffee

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We really enjoyed eating this cake!

Coconut Cherry Cake

Preparation time: 20 minutes; Baking time: 60-75 minutes; Makes: 8-10 slices


  • 125g (½ cup, 4.5oz, 1 stick + 1 tablespoon) butter
  • 2 teaspoons grated orange rind (zest)
  • 180g (¾ cup, 6.5oz) sugar
  • 2 eggs separated
  • 60g (½ cup) coconut
  • 150g (¾ cup) sliced glace cherries
  • 250g (2 cups, 8.8oz) all purpose flour 
  • 2 teaspoons baking powder
  • 250ml (1 cup) freshly squeezed orange juice


  1. Preheat oven to 360°F (180°C).  Grease a 14cm x 24cm (5.5” x 9.5” ) loaf pan. Line the base and sides with parchment (grease-proof) paper. Sift the flour and baking powder and set aside.
  2. Cream the butter, rind and sugar with an electric mixer, until light and fluffy. Add the egg yolks, beat until combined.
  3. Stir in the coconut and cherries.
  4. Stir in half the sifted flour with half orange juice, then stir in the remaining flour and orange juice.
  5. Beat the egg whites in a small bowl until soft peaks form then gently fold into cake mixture. Bake at 360°F (180°C) for about an hour, until golden or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on a wire rack.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 360°F (180°C)  for 1 hour.
  • You can also use self-raising flour and omit the baking powder.
  • Last updated February 10, 2018 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

86 thoughts

  1. I cannot believe how people are becoming lazier and lazier, coffee gum so you don’t have to brew coffee in the morning?! I will never ever succumb to these lazy technologies! On the other hand, this cherry cake looks amazing and delicious!

    1. Oh yes human beings are ridiculous sometimes, me included. The coconut cherry cake is a hit!!! I totally love it!!!

  2. Very nice cake… but seriously I dot get why all the messing about with separating the egg and whipping the whites… I did the exact same cake twice, one by this method and one by the banana cake ethos of “throw it all in a bowl and mix” … and they both came out of the oven looking and tasting identical… the cake crumb consistency was well… the same….. sometimes cooking just seems to be over complicated for no yumminess gain!

    1. Hi Rob
      Thanks for the feedback. What did you do with the cherries? Did you throw them in there and just mix them as well? Next time I shall try your method. I wish you could share some photos. Have a great 2015. Do you have a blog? I can’t seem to link back to you. Best wishes!

  3. I’m on a slimming routine right now :(, so cake isn’t on my list of daily foods, but this one looks lovely. My own cherry tree’s cherries are nearly ripe — if the birds don’t get them all — so I could even use fresh cherries. I’ll keep it in mind! Thanks for visiting More Time at the Table, which is currently focused on my new book: Soups & Sides for Every Season (; come back another day for the typical blog or visit some previous posts. Happy Sunday!

    1. Your book has a lovely cover. I tried to look inside on Amazon but was only able to view the index. I wish I was able to see more. Congratulations on publishing! enjoy the weekend!

        1. Thank you so much. Canada day was awesome. Lots of fireworks and happy outings and eating lots of food. I wonder where you come from?

        2. I’m just west of Toronto, in the little hamlet of Campbellville. A little bit of country heaven for us and our four legged kids. 🙂
          You ??

    1. […] with gláce cherries, but I never washed them. The first cherry cake I made in this blog was the “Cherry Coconut Cake”. it turned out perfect with the cherries evenly spread in the cake. I have made several others for […]

  4. Thanks for recipe from south west Scotland. I used milk instead of orange juice as the boss is allergic to oranges and used 100 gms of coconut instead. Cake didn’t last long. Will be making again

    1. Hi Jules
      Greetings from Canada. I’m so glad to hear from you, all the way from south west Scotland. How exciting!!! I’m glad to hear everything worked out fine with milk and you added more coconut. The cake not lasting long is a very good sign and I’m so glad you’ll be making it again. Thanks so much for visiting, I hope you become a frequent visitor. I wish you all the best, a Merry Christmas and a Happy New Year!!! Best wishes,

  5. So now I only need to decide whether to use the coconut or not. I am still one the fence on that one. I used to really dislike it, but I am noticing that sometimes I actually enjoy it

    1. HI Afra,
      I started eating coconut when I was a toddler so I can consume coconut in any form. Keep on trying it. Perhaps you’ll end up liking it, even better than me. You can omit it though, if you don’t like it. No point in baking a cake you won’t enjoy. Thanks for visiting me. It’s so cold, here freezing temperatures at night. Have a fabulous week!

  6. Oh, you really know how to work up the appetite, Liz! They look so…i don’t think i can find the right word for how i feel right now. Keep up the great work, Liz! 🙂

    1. Hi Josephina,
      Thanks so much for visiting my blog several times and for liking my posts. I really appreciate. Thanks for your compliments and kind words too. I wish you a happy blogging and a great week. Best wishes,
      P/S please include a link to your website on your Gravatar page. Thanks!

  7. I love coconut and I love cherries – I’m “pinning” this one as well – and then I’m going to “check out” your recipe for Meatballs in Coconut Curry Sauce !!!

    1. Hi Cecile,
      So sorry for the late reply. Sometimes life gets very busy. I’m glad you love coconuts and cherries. Thanks for pinning this one as well. And for checking out the meatballs. I wish you a fabulous weekend

  8. Looks yummy, but alas, coconut and I don’t see eye to eye…mostly because coconut likes to constrict my breathing. I might try it with chopped almonds. But not until I can use the low carb flour.

    1. Hi Dot,
      Ha ha thanks for being so honest about it. It’s no good eating something that will constrict your breathing! Enjoy it if you try it with some chopped almonds and low carb flour. Thanks for visiting me. Have a lovely week!

    1. Thank you. I love coconut too, and use it for cooking almost everything. Thank you for visiting me. I wish you a wonderful week!

    1. You are welcome to try it anytime, any day. I promise you, you’ll love it. it’s a favourite of mine, Thank you so much for visiting me. Enjoy your week!

  9. I love how you separate the yolks from the whites to make a moist tender teacake. I myself uses this method too and I hardly uses the whole eggs method in cake making anymore unless making a genosis sponge. 🙂

    1. Thank you so much for your kind words Ange, I really appreciate and feel honoured.
      I love baking cakes. I think it’s the part I enjoy most about cooking. I look forward to seeing your lovely recipes and to learning new things from you. Have a wonderful day and best wishes to your family!

    1. and tastes delish. I love that blue colour. Thanks for visiting me and have a very pleasant day or evening whichever applies!

  10. In Buddhism there is a concept called “The Cake in the Refrigerator.” It a way to diffuse verbal argument and encourage peaceful negotiations. Whenever a family argument starts, someone says, “You know, there is cake in the refrigerator!” And everyone sits at the table, has some tea and cake to discuss the disagreement calmly. This recipe looks like an excellent cake to keep in the refrigerator for such times 🙂

    1. Thank you for teaching me this! It’s an awesome and sensible way of diffusing an argument. I shall definitely borrow that phrase “the cake in the refrigerator” Hope you make it one of these fine days and put it in the refrigerator! wish you a wonderful week!

  11. Hi Liz,
    This cake looks delicious, and I love coconut & cherries. I have always wanted to make a lovely cherry cake like this but the cherries always sink to the bottom of the cake. What do I have to do to avoid this happening??

    1. I have never had a problem whatsoever, with cherries sinking to the bottom. What cherries do you use? I use glace cherries, all the time, chop them into pieces, and just fold them as indicated in the steps. Do you use glace cherries? I hope this helps? Please let me know.

  12. Thanks for the colourful recipe! I love coconut and cherries…also coffee. Am intrigued about a mint caffeine gum. Very interesting. Could use a stick now! Cheers!

    1. Thanks for visiting and for loving coconut and cherries like me. I was also intrigued about the gum, great way of getting caffeine without too much trouble of brewing coffee. Sorry I can’t link back to you or your blog because you didn’t leave a link. Best wishes!

    1. Ha ha I wish there was a way of turning pictures into reality, then you could just grab a slice and go ahead. Thanks for visiting my blog and wish you a pleasant week, ahead!!!

  13. Yummy! I have found it is good to assemble all ingredients ahead of time, as you suggest. I didn’t used to, but now I take the time to and it makes it much easier and more foolproof. I feel like I’m on a cooking show in my own kitchen.

    1. Haha thanks for agreeing with me. I totally agree with you. I also feel like I’m on a cooking show and I’m now looking for fancy containers to display my ingredients and it does make cooking more interesting and more enjoyable. Thank you so much for visiting my blog. I wish you a wonderful weekend!!!

  14. This looks amazing! I love coconut and also marischino cherries though I get push-back from people when I bake with them. All the more reason to EAT IT ALL MYSELF! Ha! Thanks for sharing this recipe.

    1. Hey where have you been? I have a lot of questions to ask. what happened to the writing? and what about the baking? and how have you been?. Nice to see you after such a long time. Welcome back and enjoy the rest of the week!!
      I think I like that strategy of adding things they don’t like and then eating it all by yourself. Ha! thanks for stopping by.

        1. Going too fast is a good sign to the chef. It means they tasted very good. Thanks. I’m happy you are here again.

    1. Omg I LOVE BRAND NEW BLOGGERS, so rest assured that I shall be popping in to motivate you. I remember the first month I started blogging, it was so lonely and quiet, yet I love talking and having lots of fun. I have bookmarked you although I wish your Gravatar would have some kind of identification mark. Thank you for talking to me. Enjoy the rest of the week.

  15. This looks great! Looking forward to giving it a try. I love coconut AND cherry. Looks like a great cake to have with a nice cup of coffee or tea. 🙂

    1. Thanks for popping by again. I love coconut and cherry too, and really enjoyed eating the cake, slowly and sure for three days. If you try it give me a shout. Thanks for your support! Oh and thanks for following my blog, i have just seen that, I shall reciprocate!

  16. I really like this cake. The cherries are nice and chewy and the coconut flavour really blends well with it! Thanks for the recipe.

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