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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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 35 minutes
Assembling 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Canadian
Calories 11731 kcal

Ingredients
 

For The Cake

  • 3¾ cups All-purpose flour, Spooned & levelled
  • ¾ cup Coconut flakes
  • 2¼ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Butter, Room Temperature
  • ¾ cup Oil
  • 2¼ cups Sugar
  • 6 Egg whites
  • 1½ tablespoon Vanilla extract
  • ½ teaspoon Coconut extract
  • 1½ cups Buttermilk, Room Temperature

For The Pastry Cream

  • 2 cups Milk
  • 1 cup Heavy cream
  • 3 Yolks
  • 1 Egg
  • 1 cup Sugar
  • ¼ cup Cornstarch
  • 1 tablespoon Vanilla extract
  • ¼ teaspoon Coconut extract
  • ½ cup Coconut shred

For The Frosting

  • 1 cup Butter, Room temperature
  • 3 cups Powdered sugar, Sifted
  • 1 teaspoon Meringue powder
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Coconut extract
  • 3 tablespoon Cream

Instructions
 

How To Make The Cake

  • Preheat the oven to 350℉, oil and line three 8-inch round pans with parchment paper. Set aside.
  • Whisk all dry ingredients, and set them aside.
    3¾ cups All-purpose flour, ¾ cup Coconut flakes, 2¼ teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
  • Use the paddle attachment to cream the butter and sugar until fluffy and pale. Add the oil and mix well.
    1 cup Butter, 2¼ cups Sugar, ¾ cup Oil
  • Add the egg whites and extracts and mix for one minute.
    6 Egg whites, 1½ tablespoon Vanilla extract, ½ teaspoon Coconut extract
  • Switch to a spatula and add the dry ingredients alternating with buttermilk in three passes. Start and finish with dry ingredients.
    1½ cups Buttermilk
  • Pour the batter into the prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  • Let the cakes cool down in the pan, then transfer them to the cooling rack.

How To Make The Pastry Cream

  • Mix the milk and cream in a saucepan and bring to a boil.
    2 cups Milk, 1 cup Heavy cream
  • Whisk the egg, yolks, sugar, cornstarch, and extracts in a separate bowl for about one minute.
    3 Yolks, 1 Egg, 1 cup Sugar, ¼ cup Cornstarch, 1 tablespoon Vanilla extract, ¼ teaspoon Coconut extract
  • Add ½ cup of hot milk slowly, and keep whisking. This is called Tempering.
  • Now add the above mixture to the milk and place back on the medium heat and keep whisking until the cream starts having large boils.
  • Add the coconut flakes and vanilla extract and mix well.
    ½ cup Coconut shred

Coconut Frosting

  • Use the paddle attachment to beat the room-temperature butter until light, fluffy, and pale.
    1 cup Butter
  • Mix the meringue powder into ½ cup of powdered sugar and add it to the butter and beat well,
    3 cups Powdered sugar, 1 teaspoon Meringue powder
  • Add the remaining powdered sugar in ¼ cup and mix well after each addition.
  • Add the salt and extracts and mix well. Add 2-3 tablespoons of heavy cream to make the frosting smooth and spreadable.
    ¼ teaspoon Salt, 1 teaspoon Vanilla extract, ¼ teaspoon Coconut extract, 3 tablespoon Cream

Nutrition

Calories: 11731kcalCarbohydrates: 1495gProtein: 129gFat: 763gSaturated Fat: 397gPolyunsaturated Fat: 73gMonounsaturated Fat: 245gTrans Fat: 16gCholesterol: 2141mgSodium: 7255mgPotassium: 3186mgFiber: 31gSugar: 715gVitamin A: 17906IUVitamin C: 3mgCalcium: 2057mgIron: 30mg
Keyword Cherry Cake, Cherry Coconut Cake, Coconut Cake, White Cake
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