Cherry cake is one of my favourites and this version where the cherries are combined with coconut is extra delicious. I first made this cake many years ago but it took me a while to track down the instructions. I could find plenty of recipes in my many books for cherry cake and for coconut cake but not one with them together.
I finally tracked down a recipe, which I am fairly sure is the same one as at some previous date I had written in an amendment. It was in one of the first cookery books I owned: a Christmas present from my parents when I had asked for a book with lots of basic ‘how to cook’ information. The book is a large volume, Perfect Cooking by Marguerite Patten. The book is divided into sections and I have seen a copy of it in file version, which makes me think it could have been published as a ‘partwork’ with a new section to collect each week. My copy, however, is properly bound. As I have said, I did make amendments, in particular reducing the amount of sugar by one third (from 6ozs to 4ozs) and deciding that the mixture needed just a little milk. The original recipe also suggested a row of cherry halves could be added on top of the cake, but I found that they sunk into the mixture as it cooked and it is simpler just to mix them in. I usually add a crunchy top by sprinkling over a little extra sugar before cooking. The original instructions were mixed by first rubbing the fat into the flour but I decided to use the more familiar creaming method, with no noticeable effect. It is suggested that this would be also be good eaten warm as a dessert.
'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com
Cherry & Coconut Cake
60zs/170g self-raising flour (or plain flour and 2 level tsp baking powder)
4ozs/115g soft margerine
4ozs/115g caster sugar
2ozs/50g dessicated coconut
3ozs/85g glacé cherries
2 eggs
1tbsp milk
1. Preheat the oven to 180oC/350oF/Gas 4. Line a 2lb loaf tin or 8″/20cm baking tin.
2. Beat the fat and sugar together in a bowl until creamy. Break the eggs into a small cup and beat in the beaten egg a little at a time.
3. Mix in the dessicated coconut.
4. Chop the cherries into three or four pieces each.
5. Sift the flour, placing the chopped cherries in the sieve at the same time. This means they are coated with flour and helps prevent them from sinking to the bottom of the cake.
6. Mix the floury cherries into the cake, then gently fold in the flour and finally stir in the milk.
7. Spoon into a prepared tin and level the top. Sprinkle with a little extra sugar for a crunchy topping. Bake for about 1 hour.
8. Turn onto a rack to cool. A skewer inserted into the centre of the baked cake should come out clean.
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The cake looks so good, will be definitely adding to my bake list! Bet its just perfect with a nice cuppa :)
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Thank you Anne: you’re right! Lovely with a cup of tea – or coffee. Let me know how you get on.
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My mum used to make a cake very simular to this in the 70s when l was a teen. I have surched in all my cook books and l have getting on for 50. Now l can make it to. It will be lovely for a treat with a coffee.
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Welcome Penny: So pleased I could help you. Do visit again – I hope you enjoy the cake!
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Is this a heavy cake? My mom also made one that looks like this that I have been searching for over many years. I am going to make it and will let you know if it is the same recipe. Thanks for posting.
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Welcome Syd:
Depends what you mean by heavy but I would consider this quite light. Certainly not like a heavy fruit cake, but by all means be a bit generous with the cherries as they are one of the best bits. It may not be exactly the same as your mum’s recipe but it certainly works well for us and I have made it many times. I hope you enjoy it – please do feedback, thanks!
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I made this last night (double recipe) and put it in a largeish square tin – everyone in the office went mad and said it was great! Another one for my favourites list….
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Welcome Clare – and thanks. I often double cake quantities and either make a large cake or two smaller ones (perhaps giving one away). I don’t think I have doubled this one for a large cake so it is good to know it works!
One of my favourites too….!
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I have just prepared this recipe, and its now in the oven, my mum used to make a similar cake and the recipe was lost amongst the memories of a happy childhood. Looking forward to the finished cake !! I will let you know how it is.
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Welcome Alison
This is one of our favourite recipes. Only last week I tripled the recipe and made three in loaf tins (two for an event at church and one for us!) Never fails to please – hope you all enjoy it.
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What a fabulous site, lots of new recipes,made bread pudding last week, gone before I knew it thankyou
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My pleasure Pauline
Thanks for your encouraging comments. Hope you find more recipes to enjoy.
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Ah!.. just the recipe I was looking for. Will give this a go this afternoon for my hubbys birthday. He just loves coconut =] Thanks for posting. Do you think two layers of cake and a buttercream filling would be too much? x
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Hello Melissa
This is a lovely recipe and one of my favourites. I think it makes a great cake as it is and I usually use a loaf tin or occasionally a similar capacity round tin.
From your later comment I see that you were happy with the result when you tried the alternative you suggested, which is great. Personally I think this cake has plenty of different flavours and is sweet enough already. As I am not a great fan of buttercream, which I find rather sickly/sweet, I cannot really comment on your idea.
I guess it is all a matter of taste! Glad you enjoyed it though.
hopeeternal
Hi, I need to make this cake using a 9″ round tin, could you advise on the ingredient quantities I would have to amend please?
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Hello Pauline
Afraid I am unable to answer your query. I occasionally make this as a round cake and use a tin of a similar capacity to the loaf tin suggested in the recipe. Any variation would have to be done by trial and error.
Sorry not to be more helpful. I’m a home cook, not a professional!
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It’s excellent with buttercream =] x