CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
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.
CHERRY COCONUT BARS
I came across these easy maraschino cherry bars while stationed at a Michigan Air Force base in 1964 and have been making the recipe ever since. My children don't think an event is special unless they are part of it. -Marguerite Emery, Orland, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
EASY CHERRY COCONUT CAKE WITH DIVINITY ICING
My grandmother baked a Cherry Coconut Cake for bake sales and special occasions. I decided to bake one using a cake mix and her icing recipe.
Provided by Cecelia Huddleston
Categories Cakes
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Spray two 9" round cake pans with cooking spray with flour. Drain cherries, reserving 1/4 cup of juice. Set aside 1-3 cherries for decoration. Chop remaining cherries; set aside.
- 2. In large mixing bowl, combine cake mix, eggs, sour cream, oil, cherry juice and almond extract. With mixer on low speed, beat 30 seconds. Scrape sides of bowl & continue to beat with mixer on high speed for. 1/2 minutes. Stir in chopped cherries. Pour batter into prepared pans. Place in oven and bake 25-30 minutes or until done. Insert toothpick in center of layers to test for doneness. If it comes out clean, remove from oven. Cool in pans for 10 minutes. Turn out on cooling racks. Frost when cool.
- 3. Icing: In small heavy saucepan, combine sugar, corn syrup and water; stir until blended. Cook without stirring over medium heat. Bring to a boil. With spoon, held above saucepan, drizzle small amount of syrup mixture. When a long thread separates from the stream of syrup; remove from heat. While beating with mixer, slowly pour hot syrup mixture into stiffly beaten egg whites. Continue beating until mixture is fluffy and spreadable. Add vanilla. Frost bottom cake layer and sprinkle with coconut. Repeat with top layer. Sprinkle remaining coconut on sides. Top with cherries. Cool cake before refrigerating.
- 4. Note: I used a large jar of maraschino cherries because I like a lot of cherries. I beat the egg whites for the icing as soon as I start cooking the syrup mixture.
CHERRY AND COCONUT CAKE
Cherry and Coconut Cake
Provided by karen230674
Time 45m
Yield Serves 8
Number Of Ingredients 0
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
EASY COCONUT CHERRY BARS
Looking for a dessert made using Betty Crocker™ Super Moist™ cake mix? Then check out these distinctive almond, coconut and cherry bars - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray.
- In large bowl, place cake mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Set aside 3/4 cup crumb mixture. Add egg to remaining crumb mixture in bowl, stirring just until blended. Press mixture in bottom of pan. Bake 15 minutes or until light golden brown around edges.
- Meanwhile, in small bowl, mix coconut, almonds and reserved crumb mixture; set aside. In small microwavable bowl, microwave preserves on High 45 to 60 seconds or until warm and slightly melted. Stir in dried cherries and almond extract. Spoon warm preserves over partially baked crust. Sprinkle with reserved coconut mixture.
- Bake 20 to 25 minutes longer or until golden. Cool on cooling rack 1 hour. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 290 mg, Sugar 25 g, TransFat 0 g
EASY CHERRY COCONUT CAKE RECIPE
Provided by cecelia26_
Number Of Ingredients 15
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 DUMP CAKE
This was demonstrated at my monthly mom's group. It is quick to put together because you just "dump" everything in the pan and bake it, no mixing required.
Provided by AZPARZYCH
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees (325 degrees for glass pan).
- In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
- Empty entire can of crushed pineapple on top of cherries (no need to stir).
- Sprinkle cake mix evenly over top of fruit layers, do not stir.
- Dot with ¼ cup cut up butter.
- Pour ½ cup melted butter over top of cake mix.
- If using, sprinkle coconut and pecans over top of cake.
- Bake for one hour or until tester comes out clean.
Nutrition Facts : Calories 373.7, Fat 16.6, SaturatedFat 8.1, Cholesterol 31.4, Sodium 394.5, Carbohydrate 55, Fiber 1.1, Sugar 25.6, Protein 2.4
CHERRY, CHOC & COCONUT TRAY BAKE
Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 16 slices
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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- If using frozen cherries, defrost and drain them before you start with the cake. Pit the cherries, if fresh or drain them, if canned. Set aside.
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