Fresh Finesse – Cherry Coconut Cake


Cherry Coconut Cake


Preparation: 15 minutes

Cooking: 30 minutes

Serves: 6


3 eggs

4 tblspn caster sugar

125 g flour, sifted.

1/2 tspn baking soda

1 can coconut milk

½  cup desiccated coconut

500g cherries, pitted


Preheat oven to 200°C. Beat eggs and sugar together on high speed for 5 minutes. With a

wooden spoon, mix in the flour, then baking soda. Slowly add in coconut milk to make a

thick, smooth batter. Fold in desiccated coconut. Grease a shallow cake pan and pour in the batter. Arrange cherries on top. Bake in a hot oven 200°C for 30 minutes or until golden. Can be served warm or at room temperature


Recipe thanks to Neolene Swain from Fresh Finesse.

New recipe every Saturday at 1:20pm with Noelene and Harvey Deegan on 882 6PR.