Cherry and coconut cake

Cherry and coconut cake - a sweet and fragrant delicacy that combines textures and flavors, perfect for any occasion! This quick and easy dessert will bring a smile to the faces of your loved ones and turn an ordinary day into a special one. Here’s how to prepare it, step by step, in a warm and friendly atmosphere.

General Information:
- Preparation time: 15 minutes
- Baking time: 45 minutes
- Total time: 1 hour
- Number of servings: 8-10

Ingredients:
- 300 g pitted cherries (frozen or fresh)
- 500 g flour
- 100 g grated coconut
- 300 g sugar
- 7 eggs
- 100 ml milk
- 250 ml oil (preferably sunflower or canola oil)
- 1 packet baking powder (approximately 10 g)
- 1 vanilla essence

Preparation:

1. Preparing the ingredients:
Make sure all ingredients are at room temperature, especially the eggs and milk. This will help achieve a uniform mixture. If using frozen cherries, take them out of the freezer about 30 minutes before starting the recipe to thaw.

2. Mixing the eggs:
In a large bowl, beat the eggs together with the sugar using an electric mixer on high speed for about 5 minutes or until the mixture becomes frothy and light in color. This step is essential for obtaining a fluffy and airy cake.

3. Adding the oil and milk:
Reduce the mixer speed to medium and gradually add the oil while continuing to mix. Then, pour in the milk and vanilla essence, mixing gently until well combined. The vanilla aroma will perfectly complement the taste of the cherries and coconut.

4. Mixing the dry ingredients:
In another bowl, combine the flour, baking powder, and grated coconut. These ingredients will add consistency and a tropical flavor to your cake. You can also use organic coconut, which has a more intense flavor.

5. Combining the mixtures:
Add the dry ingredient mixture to the egg mixture and mix well using a spatula or a wooden spoon. It is important to mix gently to avoid losing air from the mixture.

6. Preparing the pans:
Preheat the oven to 180°C (medium temperature). Prepare two loaf pans by greasing them with a little oil and lining them with baking paper. This will help with the easy removal of the cake after baking.

7. Transferring the mixture to the pans:
Divide the mixture evenly between the two pans. Make sure both pans are filled equally to achieve an even cake.

8. Adding the cherries:
Sprinkle the pitted cherries with a little flour (to prevent them from sinking into the batter) on top of each pan. This trick will help keep the cherries evenly distributed in the cake.

9. Baking:
Place the pans in the preheated oven and bake for 45 minutes. Check if they are done by inserting a toothpick into the center of the cake; if it comes out clean, then it is perfectly baked.

10. Cooling and serving:
Once the cake is ready, remove it from the oven and let it cool in the pans for 10 minutes. Then, remove it from the pans and let it cool completely on a wire rack. Before serving, dust it with powdered sugar for an elegant look and an extra touch of sweetness.

Variations and suggestions:
- You can replace the cherries with other seasonal fruits, such as raspberries or blueberries, for a different version.
- Add a splash of lemon juice to the mixture for a more vibrant flavor.
- Serve the cake with a scoop of vanilla ice cream or a chocolate sauce for a decadent dessert.

Useful tips:
- If you want an even moister cake, you can add 50 ml of yogurt to the mixture.
- Make sure not to open the oven door too early, as this can affect the rise of the cake.

Nutritional benefits:
This cherry and coconut cake is not only delicious but also offers nutritional benefits. Cherries are rich in antioxidants and vitamins, while coconut provides fiber and healthy fats. Additionally, eggs bring essential proteins to the body.

Frequently asked questions:
1. Can I use canned cherries?
- Yes, but make sure to drain them well before using.

2. How do I keep the cake fresh?
- You can store it in an airtight container at room temperature for 3-4 days.

3. Is this cake suitable for vegans?
- You can replace the eggs with a mixture of flaxseeds and water (1 tablespoon of flaxseeds + 2 tablespoons of water = 1 egg) and use plant-based milk.

This cherry and coconut cake is a perfect choice for an afternoon snack or a dessert at a festive meal. Whether you choose to serve it plain or alongside a fine ice cream, this dessert will surely remain in your memories and those of your loved ones. Enjoy!