This coconut cherry layer cake combines shredded coconut, coconut milk and pitted cherries in two cake layers. Finish with coconut buttercream and toasted coconut, allowing the cakes to cool completely before frosting.
Recipe Details
- Pans: two 9-inch round cake pans
- Oven: 350°F (175°C)
- Bake: 25–30 minutes, plus cooling
Ingredients
Cake
- 2½ cups (320g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 1½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) coconut milk
- 1 cup (125g) sweetened shredded coconut
- 1½ cups (225g) cherries, pitted and halved
Coconut Buttercream
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- ¼ cup (60ml) coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup (60g) sweetened shredded coconut, toasted, for garnish
How to Make Coconut Cherry Cake
Prepare the pans and dry ingredients
Heat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk the flour, baking powder and salt together.
Mix the batter
Beat the softened butter, oil and sugar until light and well combined. Beat in the eggs one at a time, then add both extracts. Add the flour mixture alternately with the coconut milk, beginning and ending with flour. Mix just until combined, then fold in the shredded coconut and cherries.
Bake and cool completely
Divide the batter evenly between the pans. Bake for 25–30 minutes, until a toothpick inserted into the cake comes out clean. Cool in the pans for 10 minutes, then turn onto a rack and cool completely.
Make the coconut buttercream
Beat the softened butter until creamy. Gradually beat in the powdered sugar, then the coconut milk and extracts, until smooth and fluffy.
Assemble the layer cake
Place one cooled cake on a serving plate, spread with frosting and add the second layer. Frost the top and sides, then garnish with toasted shredded coconut. Slice to serve.
Tips and Common Mistakes
- Remove every cherry pit before folding the fruit into the batter.
- Drain excess liquid from thawed frozen cherries so it does not thin the batter.
- Stop mixing once the flour is incorporated; fold the fruit in gently.
- Cool the layers completely to prevent the buttercream from melting.
- Watch coconut closely while toasting because small flakes can brown quickly.
Storage and Make-Ahead Tips
Keep the frosted cake covered in the refrigerator. Let individual slices soften briefly at room temperature before serving. For advance preparation, wrap cooled unfrosted layers well and frost them later.
Frequently Asked Questions
Can I use frozen cherries?
Yes. The original recipe allows fresh or frozen cherries. Remove pits, halve them and drain excess liquid if thawed.
How many cake pans do I need?
Use two 9-inch round pans and divide the batter evenly between them.
Why did the frosting slide off?
Warm cake can soften the buttercream. Wait until both layers are completely cool before assembly.