The Delia Smith Cherry and Coconut Cake is a delightful combination of sweet cherries and desiccated coconut, baked into a moist and fluffy cake. This classic recipe is perfect for afternoon tea, a light dessert, or simply as a treat to enjoy at any time of day. The cherries add a burst of sweetness, while the coconut lends a subtle tropical flavor and a satisfying texture to the cake.
Delia Smith Cherry and Coconut Cake
Delia Smith’s Cherry and Coconut Cake is a simple yet delicious cake made with juicy glacé cherries and shredded coconut. It has a moist, tender crumb thanks to the combination of butter and coconut, and the cherries are dotted throughout the batter, providing sweetness and a pop of color. This cake is straightforward to make and can be enjoyed on its own or served with a cup of tea or coffee.
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Why You Should Try This Recipe
- Moist and Sweet: The cherries and coconut keep the cake moist and flavorful.
- Perfect for Any Occasion: Whether you’re serving it for tea or as a dessert, this cake is always a hit.
- Simple to Make: It’s an easy recipe that comes together quickly with minimal effort.
- Balanced Flavors: The sweetness of the cherries pairs beautifully with the light flavor of coconut.
- Great Texture: The desiccated coconut adds a lovely, chewy texture to contrast the softness of the cake.
Ingredients Needed to Make Delia Smith Cherry and Coconut Cake
- Glacé cherries (200g, halved): Adds sweetness and color to the cake.
- Desiccated coconut (100g): Provides flavor and texture to the cake.
- Self-raising flour (225g): The base for the cake, giving it structure and helping it rise.
- Butter (175g, softened): Adds richness and moisture to the cake.
- Caster sugar (175g): Sweetens the cake without overpowering the flavor of the cherries and coconut.
- Eggs (3 large): Binds the ingredients and helps create a light, airy texture.
- Milk (2 tablespoons): Helps to loosen the batter and keep the cake moist.
- Vanilla extract (1 teaspoon): Enhances the overall flavor of the cake.
- Baking powder (1 teaspoon): Ensures the cake rises properly.
Equipment
- Mixing bowls: For preparing the cake batter.
- Electric mixer: To cream the butter and sugar.
- Spatula: For folding in the ingredients.
- 20cm (8-inch) round cake tin: For baking the cake.
- Parchment paper: To line the cake tin.
Instructions to Prepare Delia Smith Cherry and Coconut Cake
Step 1: Preheat the Oven
- Preheat your oven to 170°C (150°C fan) or 325°F. Grease and line a 20cm round cake tin with parchment paper.
Step 2: Prepare the Cherries
- Rinse the glacé cherries to remove any excess syrup, pat them dry with a paper towel, and cut them in half. Lightly toss them in a little flour to prevent them from sinking to the bottom of the cake.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Mix the Dry Ingredients
- In a separate bowl, sift the self-raising flour and baking powder together. Gradually fold the dry ingredients into the butter and sugar mixture.
Step 6: Add the Coconut and Milk
- Stir in the desiccated coconut and 2 tablespoons of milk, mixing until the batter is smooth and combined.
Step 7: Fold in the Cherries
- Gently fold in the halved cherries, making sure they are evenly distributed throughout the batter.
Step 8: Transfer to the Cake Tin
- Spoon the batter into the prepared cake tin, smoothing the top with a spatula.
Step 9: Bake the Cake
- Bake the cake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Step 10: Cool and Serve
- Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve the cake plain, or with a dusting of icing sugar for an extra touch of sweetness.
What Goes Well With Delia Smith Cherry and Coconut Cake
- Tea or Coffee: A hot cup of tea or coffee pairs beautifully with the sweetness of the cake.
- Whipped Cream: A dollop of lightly whipped cream adds richness to the dessert.
- Fresh Berries: Serve with fresh berries like raspberries or strawberries for a fruity contrast.
- Custard: A warm drizzle of custard makes this cake extra comforting and indulgent.
Expert Tips for Making the Best Delia Smith Cherry and Coconut Cake
- Toss the Cherries in Flour: Tossing the cherries in a little flour before adding them to the batter helps to prevent them from sinking to the bottom of the cake.
- Use Soft Butter: Make sure the butter is at room temperature to ensure it creams smoothly with the sugar.
- Don’t Overmix: Once the dry ingredients are added, mix gently to avoid overworking the batter and making the cake dense.
- Check for Doneness: Use a skewer or toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Easy Variations of Delia Smith Cherry and Coconut Cake
- Add Almond Extract: Replace the vanilla extract with almond extract for a more pronounced nutty flavor.
- Chocolate Chip Version: Stir in a handful of chocolate chips along with the cherries for a more decadent treat.
- Lemon Zest: Add the zest of one lemon to the batter for a zesty citrus twist.
- Gluten-Free Option: Use gluten-free self-raising flour to make the cake suitable for gluten-intolerant guests.
- Tropical Version: Swap half of the cherries for diced pineapple for a tropical flavor combination.
Best Practices to Store Delia Smith Cherry and Coconut Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage: If storing for longer, keep the cake in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freeze for Later: You can freeze the cake by wrapping it tightly in cling film and aluminum foil. It will be kept in the freezer for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Delia Smith Cherry and Coconut Cake
- Room Temperature: This cake is best served at room temperature. If you refrigerate it, let it sit out for 30 minutes before serving.
- Oven Reheating: If you prefer a warm slice, reheat individual portions in a preheated oven at 160°C (320°F) for 5-10 minutes.
How Can I Make Delia Smith Cherry and Coconut Cake Healthier?
- Reduce the Sugar: Cut back on the caster sugar by 25g to make the cake less sweet.
- Use Whole Wheat Flour: Replace half of the self-raising flour with whole wheat flour for added fiber.
- Use Light Butter: Swap out regular butter for a lighter version to reduce the fat content.
- Add Seeds: Stir in a tablespoon of chia or flax seeds for an extra nutritional boost.
Nutrition Value (per serving):
- Calories: 330 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 3g
- Sugar: 30g
Final Words
The Delia Smith Cherry and Coconut Cake is a delicious and versatile treat that’s perfect for any occasion. With its sweet cherries, light coconut flavor, and soft, moist texture, this cake is a must-try for fans of classic British baking. Whether you’re enjoying it with a cup of tea or serving it as dessert, this easy-to-follow recipe will deliver a delightful cake every time!
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- Nigella Coconut And Raspberry Cake
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Delia Smith Cherry and Coconut Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Cherry and Coconut Cake is a simple yet delicious cake made with juicy glacé cherries and shredded coconut. It has a moist, tender crumb thanks to the combination of butter and coconut, and the cherries are dotted throughout the batter, providing sweetness and a pop of color. This cake is straightforward to make and can be enjoyed on its own or served with a cup of tea or coffee.
Ingredients
- Glacé cherries (200g, halved): Adds sweetness and color to the cake.
- Desiccated coconut (100g): Provides flavor and texture to the cake.
- Self-raising flour (225g): The base for the cake, giving it structure and helping it rise.
- Butter (175g, softened): Adds richness and moisture to the cake.
- Caster sugar (175g): Sweetens the cake without overpowering the flavor of the cherries and coconut.
- Eggs (3 large): Binds the ingredients and helps create a light, airy texture.
- Milk (2 tablespoons): Helps to loosen the batter and keep the cake moist.
- Vanilla extract (1 teaspoon): Enhances the overall flavor of the cake.
- Baking powder (1 teaspoon): Ensures the cake rises properly.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 170°C (150°C fan) or 325°F. Grease and line a 20cm round cake tin with parchment paper.
Step 2: Prepare the Cherries
- Rinse the glacé cherries to remove any excess syrup, pat them dry with a paper towel, and cut them in half. Lightly toss them in a little flour to prevent them from sinking to the bottom of the cake.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Step 5: Mix the Dry Ingredients
- In a separate bowl, sift the self-raising flour and baking powder together. Gradually fold the dry ingredients into the butter and sugar mixture.
Step 6: Add the Coconut and Milk
- Stir in the desiccated coconut and 2 tablespoons of milk, mixing until the batter is smooth and combined.
Step 7: Fold in the Cherries
- Gently fold in the halved cherries, making sure they are evenly distributed throughout the batter.
Step 8: Transfer to the Cake Tin
- Spoon the batter into the prepared cake tin, smoothing the top with a spatula.
Step 9: Bake the Cake
- Bake the cake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Step 10: Cool and Serve
- Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve the cake plain, or with a dusting of icing sugar for an extra touch of sweetness.
