Delia Smith Cherry And Coconut Cake

Delia Smith’s Cherry and Coconut Cake is made with self-raising flour, glace cherries, desiccated coconut, caster sugar, soft butter, and a hint of demerara sugar. This tasty Cherry and Coconut Cake recipe creates a delicious dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.

Delia Smith Cherry And Coconut Cake Ingredients

• 150g (1 cup) self-raising flour
• 1/4 teaspoon fine salt
• 100g (1/2 cup) caster sugar
• 75g (1/3 cup) soft butter or baking margarine
• 1 large egg, at room temperature
• 5 tablespoons milk
• 175g (1 1/4 cups) glace cherries, rinsed, dried, and halved
• 50g (1/2 cup) desiccated coconut
• 1 tablespoon demerara sugar

How To Make Delia Smith Cherry And Coconut Cake

1. Preheat the oven: to 180°C/160°C fan/350°F/Gas mark 4. Grease and line a 450g (1lb) loaf tin.
2. Sift the dry ingredients: Sift the self-raising flour and fine salt into a large mixing bowl.
3. Combine with sugar and butter: Stir in the caster sugar, then rub in the soft butter until the mixture resembles fine breadcrumbs.
4. Prepare the wet ingredients: In a small jug or bowl, beat the egg and milk together.
5. Toss cherries and coconut: Toss the halved glace cherries with the desiccated coconut.
6. Mix the batter: Add the wet ingredients and the cherry-coconut mixture to the dry ingredients, folding gently until smooth. The batter will be fairly thick.
7. Prepare to bake: Spoon the batter into the prepared loaf tin, smooth the top with the back of a spoon, and sprinkle with demerara sugar.
8. Bake the cake: Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
9. Cool the cake: Leave to cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.

Recipe Tips

• Dry the cherries thoroughly: Ensure the glace cherries are completely dry after rinsing; any moisture will cause them to sink in the batter.
• Use room temperature ingredients: Make sure the egg and butter are at room temperature for smoother mixing and a more even texture.
• Coat the cherries in coconut: Tossing the cherries in desiccated coconut helps prevent them from sinking and ensures even distribution throughout the cake.
• Check for doneness: Insert a skewer into the center of the cake at 45 minutes; if it comes out clean, the cake is done. If not, bake for an additional 5 minutes and check again.
• Cool properly: Let the cake cool in the tin for 10 minutes before turning it out to avoid breaking or crumbling.

What To Serve With Cherry And Coconut Cake?

This moist Cherry and Coconut Cake pairs well with vanilla ice cream, whipped cream, fresh berries, or a cup of hot tea. It can also be served alongside a fruit salad, custard, yogurt, or a light fruit compote for a delicious dessert.

How To Store Leftovers Cherry And Coconut Cake?

• Refrigerate: Let the Cherry and Coconut Cake cool to room temperature. Then, wrap it in plastic wrap or put it in an airtight container. You can store it in the fridge for up to 5 days.
• Freeze: After the Cherry and Coconut Cake cools to room temperature, wrap it in plastic and aluminum foil and store it in the freezer for up to 3 months. This cake does not need to be reheated; just thaw it at room temperature before serving.

Delia Smith Cherry And Coconut Cake Nutrition Facts

Serving Size: 1 serving

• Calories: 290
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 10mg
• Sodium: 220mg
• Potassium: 94mg
• Total Carbohydrate: 41g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 4g

Try More Delia Smith Recipes:

• Delia Smith Marmalade Recipe
• Delia Smith Lemon Drizzle Cake
• Delia Smith Treacle Tart
• Delia Smith Liver And Bacon Casserole