Cherry coconut cake with orange zest
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.
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
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
Instructions
- Preheat the oven to 180˚C
- 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.
