John Myers
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Cherry and Coconut Cake
The perfect cherry and coconut cake recipe with a picture and simple step-by-step instructions.
Cake batter
- 150 g Flour
- 0,25 tsp Salt
- 0,5 tsp Baking powder
- 2 tbsp Sugar
- 0,5 piece Lemon fresh
- 75 gr Ice cold butter
molding
- 3 piece Free range eggs
- 1 dl Milk
- 50 g Desiccated coconut
- 50 g Sugar
- 1 tbsp Kirsch
Covering
- 25 gr Desiccated coconut
- 600 gr Black pitted cherries
- makes a baking tray 28-30cm in diameter makes about 8 pieces
dough
- Mix the flour, salt, baking powder, sugar and lemon zest together. Add butter and grind to a crumbly mass. Add lemon juice and possibly a little water depending on the consistency and combine to form a dough. Wrap in a cling film and refrigerate for about 30 minutes
molding
- Mix all ingredients well
- Roll out the dough and place on the tray, prick tightly with a fork. If there is some dough left, form small balls, brush with water and stick on the edge
Covering
- Spread the coconut flakes on the bottom and then the cherries on top
- Now bake the topping and for about 30-35 minutes in the preheated oven in the lower part
- 7th TIP: if you don’t like desiccated coconut, you can also use almonds or hazelnuts
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