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.