Coconut cherry cake | insimoneskitchen.com

Yesterday I thought: let’s go and write some new travel content as that’s been a while. But I got really demotivated after going through some of my old travel diary’s (that I keep on paper) I mean; most of the stuff I was reading about are no longer possible for me to do. At least not at this moment and maybe never. Endlessly strolling across markets or through towns seems so far removed from my options at the moment! But I’m just gonna ignore that fact and I will be working on some travel stuff soon.

Cherry coconut cake | insimoneskitchen.com

So stay tuned in that area… I keep wanting to change stuff around, start a new blog (o no, not another one!) and I don’t know… What is it with me and new sites? It’s almost like an addiction. One I need to get under control for sure! So I resisted the urge and instead will focus on this one here. Which is the only sensible thing to do.. Not that I am very sensible by nature… Lol…

Anyway, enough with the useless remarks. On to this delicious coconut cherry cake. Of course, this one is totally off limits for me at the moment but I made it a while ago and had it waiting for you to enjoy. Because – let me tell you – this one is delicious. Depending on where you are in the world the cherry season might very well be at an end or will be soon but you can replace the cherries with other fruit that is maybe more in season.

Cherry coconut cake | insimoneskitchen.com

Cherry coconut cake

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Prep time 1 hour 15 minutes
Cooking time 1 hour 25 minutes
Total time 1 hour 40 minutes

Ingredients

  • 150 gram selfraising flour
  • 50 gr sugar
  • 2 tsp anis seeds
  • zest of 1 orange
  • 2 tbsp grated coconut
  • 1/2 tsp cinnamon
  • 1 egg
  • 60 ml milk
  • 85 gr butter melted
  • 300 gr cherries stones removed

Topping

  • 2 tbsp of grated coconut
  • 1/2 tsp cinnamon
  • 25 gram sugar
  • 25 gr butter at roomtemperature

  • Preheat the oven to 180ËšC
  • Place the flour, cinnamon, sugar, coconut and anisseeds together in a bowl and stir through. Add egg, melted butter and milk and mix it through. Add the orange zest and stir with a spoon. (you can use a standmixer but I always find that the zest kind of sticks to the beaters.
  • Take a baking tin and cover with baking paper. Add the batter in. It’s a thin layer so spread well. I used a baking tin of 20 x 30 cm
  • Press the cherries in the top of your batter
  • Make the topping by mixing the ingredients (except the coconut) in a small bowl and mix with your hard until it is a ball. Divide in little pieces over your cherry batter. Sprinkle the coconut on as the last thing and put in the oven
  • Bake for about 25 minutes or until the top is golden and crispy. Check with a wooden skewer to see if it is cooked.
  • Leave to cool completely before cutting

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

Cherry coconut cake | insimoneskitchen.com

 

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Simone van den Berg

Food- and travel blogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist