Cherry Coconut Cake

This delicious and aromatic Cherry Coconut Cake has a white cake base infused with coconut shreds, extract, and chunks of fresh cherries. This dessert cake is perfect for a summer backyard party or similar occasions.

About This Cherry Coconut Cake

This cake recipe contains three parts; The Cake, The Filling, and The Frosting.

Cherry Coconut Cake;

• Three 8-inch layers of a light and fluffy white cake contain coconut flakes and extract. I used Coconut Flakes because they add some extra texture to the cake.
• What makes a white cake is using egg whites only; we need six egg whites in this recipe. Save the yolks for the pastry cream and a different project.
• Using coconut extract is optional; you need a tiny amount, maybe ⅛ of tsp.
• This Cherry Coconut Cake contains both butter and oil. Butter adds flavour, and oil adds moisture to the crumb.
• This recipe calls for one and a half cups of cored cherries. Cherries make each slice of this Cherry Coconut Cake look very pretty and add some flavour.

Pastry Cream;

• This pastry cream recipe is easy to prepare and can be used in many desserts and cakes, such as cream pies.
• The Cherry Coconut Cake uses milk, heavy cream, egg yolks, cornstarch, sugar, vanilla extract, and in this particular case, coconut extract.
• Add ½ cup coconut flakes for the texture and flavour.
• We use cream as the filling between the cake layers.

Coconut Frosting;

• The frosting base is American Buttercream with a few drops of coconut extract. Adding the extra coconut extract to the frosting is optional since the cake,, and the filling contains coconut extract.

How To Make The Cherry Coconut Cake

Cake;

• Prepare three 8-inch round pans with oil and line them with parchment paper.
• Cream the butter and the sugar, add the oil and mix well.
• Add the egg whites and the extracts and mix well.
• Sift all dry ingredients together and add them to the batter alternating with the buttermilk in three passes. Start and finish with dry ingredients.
• Pour the batter into the prepared pans, bake them, and let them cool down before frosting.

Pastry Cream;

• Mix the milk and heavy cream in a saucepan and bring to a boil.
• Whisk the egg, yolks, sugar, cornstarch, and vanilla extract until slightly lighter in colour.
• Pour half a cup of the boiling milk and cream over the egg mixture, and mix well. This is called Tempering the cream. If we add the entire mixture, hot milk will cook the eggs, and we will have scrambled eggs.
• Add the tempered mixture to the boiling milk and whisk well.
• Place the saucepan back on the heat and whisk constantly for one minute.
• Cover the cream with cling wrap and ensure the plastic touches the cream to prevent skin from forming on top.

Coconut Frosting;

Please follow the instructions for American Buttercream, and add a few drops of coconut extract for flavouring!

See related recipes;

Chocolate Strawberry Cake,

Pina Colada Cake,

Pistachio Cardamom Cake

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe