Delia Smith Cherry and Coconut Cake Recipe

Making a Cherry and Coconut Cake inspired by Delia Smith is an exciting baking adventure. It combines the tangy goodness of cherries with the sweet creaminess of coconut. This recipe results in a wonderfully textured cake bursting with flavors. It’s all about the magic of using basic, fresh ingredients and turning them into something special through baking. This cake is meant to be shared and enjoyed, making it the star of any gathering. Come join me in the kitchen as we embark on this delicious journey, bringing the joy of baking right into our homes.

Why You Will Love This Recipe

You will love this recipe because it makes a cake that is easy to make and even easier to enjoy. It has the great tastes of cherries and coconut. The tartness of cherries balances perfectly with the sweet creaminess of coconut, creating a harmonious taste that’s simply irresistible. What’s more, this cake has a lush, tender texture that’s achieved through straightforward steps and basic ingredients. It’s versatile, making it suitable for tea time, celebrations, or whenever your sweet tooth calls. Plus, you can make it ahead and freeze it for future cravings. With endless possibilities for variations, this cake is a delightful centerpiece for sharing with family and friends, bringing the joy of baking right into your home.

How To Make Delia Smith-Inspired Cherry and Coconut Cake Recipe Overview

This enhanced Cherry and Coconut Cake recipe is designed to yield a moist, tender cake that serves approximately 12-14 people. The secret to its delightful texture lies in the careful selection of fresh ingredients and a straightforward baking method that even beginners can master. Expect a cooking time of around 50-60 minutes, which gives you a perfect crust with a soft, moist interior. This cake is ideal for any gathering, tea time, or as a luxurious weekend treat.

Ingredients

  • Glace cherries: 250g, halved and dusted with flour
  • Ground almonds: 100g
  • Golden caster sugar: 220g
  • Large eggs (lightly whisked): 4
  • Room temperature block butter: 220g, plus extra for greasing
  • Plain flour: 220g, plus extra for dusting cherries
  • Baking powder: ¾ level teaspoon
  • Shredded coconut: 75g for mixing into the batter and an additional 25g for topping
  • Almond extract: ½ teaspoon
  • Milk: 2 dessertspoons

Instructions

  1. Preheat the Oven and Prepare the Pan: Start by preheating your oven to 180°C (350°F, gas mark 4). Grease a 23cm (9-inch) round cake tin and line it with baking paper.
  2. Prepare the Cherries: Wash the glacé cherries to remove the syrup, dry them, then chop them into halves. Dust with a little flour to prevent them from sinking to the bottom of the cake.
  3. Cream Butter and Sugar: Start with a large bowl. Place the softened butter in the bowl. Add the golden caster sugar to the bowl. Begin to cream them together. Keep mixing until the mixture becomes light and fluffy.
  4. Add Eggs: Gradually add the whisked eggs to the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
  5. Dry Ingredients: Sift together the 220g of flour and baking powder, then fold into the mixture along with the ground almonds.
  6. Final Touches: Stir in the almond extract, milk, and 75g of shredded coconut gently. Finally, fold in the dusted cherries.
  7. Bake: Pour the batter into the prepared cake tin, smoothing the top with a spatula. Sprinkle the remaining 25g of shredded coconut over the top. Put it in an oven that has already been warm and bake it for 50 to 60 minutes, or until a skewer stuck in the middle comes out clean.
  8. Cool: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Also Try: Delia Smith Tiramisu Recipe

Nutritional Value

This Cherry and Coconut Cake is a rich source of energy, primarily from carbohydrates and fats. Each serving provides approximately:

Calories: 400-450 kcal

Fat: 22g

Carbohydrates: 50g

Protein: 5g

Sugar: 30g

Fiber: 2g

Recipe Tips

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This ensures even mixing and a smoother batter.

Dust Cherries with Flour: Dusting the cherries with flour before adding them to the batter helps prevent them from sinking to the bottom of the cake.

Fold Gently: When incorporating dry ingredients into the wet mixture, fold gently. Overmixing can result in a tougher cake.

Check Doneness: Use a skewer or toothpick to check if the cake is done. It should come out clean with a few crumbs attached.

Cooling Time: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. This prevents it from sticking to the tin.

Adjust Baking Time: Ovens may vary, so keep an eye on the cake towards the end of the baking time to avoid overcooking.

Freezing: If freezing the cake, double-wrap it to prevent freezer burn and label it with the date to keep track of storage time.

Flavor Variations: Feel free to get creative with extracts or add-ins like lemon zest, chocolate chips, or chopped nuts for unique flavors.

Serve with Care: For an elegant presentation, dust the cake with powdered sugar or drizzle with a simple glaze before serving.

Enjoy Fresh: While the cake can be stored, it’s best enjoyed fresh when the flavors are at their peak.

FAQs

Can I use fresh cherries instead of glacé cherries?

Yes, you can use fresh cherries in place of glacé cherries. Make sure to pit and halve them before adding them to your batter. Remember that adding fresh cherries might slightly change how sweet and moist the cake is. To balance the texture, you may want to adjust the sugar and liquid ingredients a bit. Fresh cherries can add a more natural cherry flavor. Just be ready for a slight variation in the final taste and texture.

How can I prevent the cake from drying out?

Do not bake your cake for too long so that it does not dry out. Check it out just before the timer goes off. Your oven should be at the right temperature. Use an oven thermometer to check. After baking, let the cake cool in its pan for a bit. Then, wrap it in plastic wrap while it’s still slightly warm. This traps in moisture. Also, store your cake in an airtight container. This helps keep it moist and delicious for longer.

Can this cake be frozen for later use?

Yes, this cake can be frozen for later. First, let it cool completely after baking. Wrap it well in plastic wrap, then add a layer of aluminum foil to protect it. Place the wrapped cake in the freezer. It stays good for up to 3 months. Let the cake thaw at room temperature before you eat it. Unwrap it to avoid condensation on the cake as it thaws. This way, your cake will still taste like it did the day you baked it.

Can I substitute almond extract with vanilla extract?

Yes, you can substitute almond extract with vanilla extract. While almond extract adds a distinct nutty flavor, vanilla extract offers a different but equally delightful taste. Use the same amount of vanilla extract as mentioned in the recipe for almond extract. This change will infuse the cake with a classic vanilla aroma, creating a slightly different yet still delicious flavor profile. Enjoy experimenting with different extracts to suit your taste preferences.

Conclusion

This Cherry and Coconut Cake, inspired by Delia Smith, is more than a recipe; it’s a journey through flavors and textures that culminate in a delightful dessert. The combination of cherries and coconut wrapped in a moist, tender cake offers a comforting and indulgent experience. Whether you’re a novice baker or a seasoned pro, this cake is sure to bring joy and satisfaction to your kitchen. Enjoy the process and the delicious results!

Cherry and Coconut Cake Recipe Delia Smith

Delia Smith Cherry and Coconut Cake Recipe

Total Time 1 hour
Course Dessert
Cuisine British
Servings 10 People

Ingredients
  

  • Glace cherries: 250g halved and dusted with flour
  • Ground almonds: 100g
  • Golden caster sugar: 220g
  • Large eggs lightly whisked: 4
  • Room temperature block butter: 220g plus extra for greasing
  • Plain flour: 220g plus extra for dusting cherries
  • Baking powder: ¾ level teaspoon
  • Shredded coconut: 75g for mixing into the batter and an additional 25g for topping
  • Almond extract: ½ teaspoon
  • Milk: 2 dessertspoons

Instructions
 

  • Preheat the Oven and Prepare the Pan: Start by preheating your oven to 180°C (350°F, gas mark 4). Grease a 23cm (9-inch) round cake tin and line it with baking paper.
  • Prepare the Cherries: Wash the glacé cherries to remove the syrup, dry them, then chop them into halves. Dust with a little flour to prevent them from sinking to the bottom of the cake.
  • Cream Butter and Sugar: Start with a large bowl. Place the softened butter in the bowl. Add the golden caster sugar to the bowl. Begin to cream them together. Keep mixing until the mixture becomes light and fluffy.
  • Add Eggs: Gradually add the whisked eggs to the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
  • Dry Ingredients: Sift together the 220g of flour and baking powder, then fold into the mixture along with the ground almonds.
  • Final Touches: Stir in the almond extract, milk, and 75g of shredded coconut gently. Finally, fold in the dusted cherries.
  • Bake: Pour the batter into the prepared cake tin, smoothing the top with a spatula. Sprinkle the remaining 25g of shredded coconut over the top. Put it in an oven that has already been warm and bake it for 50 to 60 minutes, or until a skewer stuck in the middle comes out clean.
  • Cool: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

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