Cherry Coconut Cake Recipes

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

CHERRY, PISTACHIO & COCONUT CAKE

Steps:

• Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
• Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
• Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
• Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHERRY AND COCONUT CAKE

Steps:

• Cream the butter or margarine with the sugar
• beat in the eggs and milk with a whisk (electric or hand)
• stir in the coconut and cherries
• fold in the self raising flour until mixture is a nice consistancy (not too runny not too stiff)
• line a loaf tin with greaseproof parchment paper and fill with mixture - sprinkle some more coconut on the top of the mixture
• place in preheated oven of 180 degrees C and cook for about 30 mins....after 30mins place some whole cherries onto the top of the cake and cook for another 10-15 mins...or until once cocktail stick comes out clean

CHERRY & COCONUT CAKE

Steps:

• Preheat the oven to 180 degrees. Let the cherries drain. Mix flour, baking powder and cocoa in a bowl. Add the sugar, butter and eggs and mix until smooth.
• Spread the pasty on the greased baking tray. Add the cherries. Bake the base for 45-55 Min in the oven, take out and let it cool.
• Mix the Paradiescreme, sour cream and single cream in a bowl and spread over the base.
• For the crumble, mix the coconut, butter and sugar. Heat it gently until the butter has melted. Let it cool before adding onto the cream.

CHERRY-COCONUT CHOCOLATE TORTE

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, eggs and vanilla until blended. Beat in melted butter. In a small bowl, whisk flour, cocoa, salt and baking powder; gradually add to batter and mix well., Spread into a greased 9-in. springform pan. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Drain cherries, reserving 1/2 cup juice. Arrange cherries evenly around top edge of brownie; place remaining cherries over top. In a large bowl, beat confectioners' sugar, butter and reserved cherry juice until creamy. Spread evenly over cherries., In a large bowl, combine coconut and milk. Sprinkle over cherry layer, carefully smoothing down near edges and pressing gently to form an even layer., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Pour over coconut layer. Refrigerate until set. Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with walnuts.

PINK CHERRY COCONUT CAKE

Steps:

• Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
• Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
• Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
• Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
• Store in refrigerator until serving time.

EASY CHERRY COCONUT CAKE RECIPE

Steps:

• Cake: Preheat oven to 350 degrees. Grease and flour 9 x 13" cake pan. Drain cherries and reserve juice. Chop cherries and set aside. To juice, add enough milk to make 1 1/4 cup liquid. Beat on low speed, cake mix, oil, liquid, and extracts for 1 minute. Beat on medium for 2 minutes. Add cherries and fold in egg whites. Pour into prepared pan. Bake 30 to 35 minutes or until done. Note: Cake can be baked in two layers. Follow directions on the cake mix. Divinity Icing: Combine sugar, syrup, and water in small saucepan. Boil until mixture spins a thread ((test with small amount on spoon in a drizzling manner over pan). While beating with an electric mixer, slowly pour hot syrup over beaten egg whites. Add vanilla. Ice cake and sprinkle with coconut. Note: Do not try to make this icing on a damp or rainy day.

CHERRY COCONUT DREAM CAKE

Steps:

• Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
• Mix flour, baking powder, baking soda, salt.
• At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
• At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
• Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.