Delia Smith Cherry And Coconut Cake

I remember this cake from the kind of afternoons where time just… slowed. My gran used to make it for Sundays — always in the same old tin, lined with yellowing parchment and that unmistakable hum of Radio 4 in the background. The Delia Smith Cherry and Coconut Cake isn’t just sweet and buttery — it’s memory-laced. That scent of almondy cherries and toasted coconut curling through the kitchen, the kind of cake you ate slightly too warm because you couldn’t wait.

Delia’s version is pure comfort: light but rich, with those jewel-bright glacé cherries dotted through. A proper British bake, the kind you make once and then keep making forever.

Ingredients List

• 250g plain flour — sifted for a lighter crumb.
• 175g butter, softened — room temperature is key.
• 175g caster sugar
• 3 medium eggs, beaten
• 2 tbsp milk — just enough to loosen the mix a touch.
• 150g glacé cherries — halved, and rinsed to keep them from sinking.
• 60g desiccated coconut — brings that beautiful, chewy sweetness.
• 1kg (2lb) loaf tin, buttered and lined — a reliable shape for even baking.

Note: You can swap the glacé cherries for fresh ones, but they’ll add moisture — so reduce the milk slightly.

How to Make It

1. Preheat your oven to 180°C (350°F, gas mark 4). Always forget? Me too. Write it on a post-it if you must.
2. Sift the flour into a large bowl. It gives a finer texture — trust me, it’s worth the extra minute.
3. Cream the butter and sugar until pale and fluffy. I use a hand mixer on medium, humming along to Fleetwood Mac. Whatever works.
4. Add the eggs, one at a time, mixing well after each addition. It might curdle a bit — that’s okay. The flour will sort it out.
5. Stir in the milk. Don’t overthink it, just get it smooth.
6. Toss the halved cherries in a spoonful of the flour (a trick to stop them sinking) then fold them into the mix with the coconut.
7. Spoon the batter into your lined loaf tin. Level the top with the back of a spoon — not too fussy.
8. Bake for 45–60 minutes. You want a golden top and a skewer to come out clean. Mine’s usually bang on 50 mins, but every oven’s a diva.
9. Cool in the tin for 10–15 mins, then turn out onto a wire rack.

Don’t slice too soon — the smell will tempt you, but it slices better cool.

Common Mistakes

Why did my cherries sink to the bottom?
They weren’t coated in flour before mixing. A light dusting helps suspend them in the batter.

Why is my cake dry?
It may have overbaked. Start checking at 45 minutes. And make sure your oven isn’t secretly hotter than it says (mine lied for years!).

Why is my cake dense instead of fluffy?
You might’ve overmixed the batter. Stop once it’s just combined.

Can I skip lining the tin?
You could, but the edges will likely stick or overbrown. Lining saves heartbreak.

My cake cracked on top — is that bad?
Not at all. It’s actually a sign of a good rise. Rustic charm, I say.

Storage and Reheating Tips

Room temperature: Wrap in foil or store in an airtight tin for up to 3 days. Keeps beautifully.

Fridge: Not necessary unless it’s hot weather. If you do chill it, bring it to room temp before eating.

Freezer: Wrap slices in cling film and freeze in a bag or box — up to 3 months. Thaw overnight.

Reheating:

• Oven: 10 minutes at 150°C wrapped in foil.
• Microwave: 15-20 seconds per slice on medium.
• Toaster oven: A quick crisp-up works wonders.

What to Serve With It

• Hot cuppa (English Breakfast or Earl Grey) — the tannin cuts through the sweetness.
• Pouring cream or custard — for a more decadent dessert vibe.
• Lemon sorbet (trust me) — the zingy chill makes the coconut sing.

FAQ Section

Can I make this gluten-free?
Yes, just swap the plain flour for a good-quality gluten-free blend. Add ½ tsp of xanthan gum for structure.

Can I reduce the sugar?
You can go down to 140g if needed, but it may affect the moisture. Don’t go too low or it won’t caramelise properly.

Can I bake this in a round tin instead?
Yes — use an 8-inch round tin and check doneness 5 minutes earlier.

Is it okay to use sweetened coconut?
It’ll work, but will make the cake much sweeter — reduce the sugar slightly to balance it out.

Try More Recipes:

• Delia Smith Chestnut Stuffing
• Delia Smith Hot Cross Buns
• Delia Smith Puttanesca
• Delia Smith Pavlova Recipe