Delicate cherry cake with coconut cream: an irresistible combination of flavors

Name: Delicate cherry cake with coconut cream: an irresistible combination of flavors
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 6 eggs; 3 dcl milk; 2 dcl oil; 220 g plain flour; 1 packet of chocolate pudding (48 g); 300 g granulated sugar; 30 g cocoa; 1 packet of vanilla sugar; 1 packet of baking powder; 150 g white chocolate; 2 packets of vanilla or coconut pudding; 50 g desiccated coconut; 4 dcl milk; 150 g sugar; 4 dcl whipping cream; 1 teaspoon gelatin; ½ dcl water; 200 g pitted cherries; 50 g desiccated coconut; 2 packets of vanilla sugar

i-Recipe.comRecipesDelicate cherry cake with coconut cream: an irresistible combination of flavors

(0)

Easy to prepare
12 portions
45 minutes

Jan, 22. 12. 2025

Print recipe

This cherry cake with coconut cream will charm you with its moistness and delicious taste. The combination of juicy cherries, airy cake and delicate coconut cream creates a perfect dessert you’ll fall in love with. It’s great with coffee and also suitable as a festive treat.

For 12 portions

Ingredients

For the dough:

6 eggs
3 dcl milk
2 dcl oil
220 g plain flour
1 packet of chocolate pudding (48 g)
300 g granulated sugar
30 g cocoa
1 packet of vanilla sugar
1 packet of baking powder

For the cream:

150 g white chocolate
2 packets of vanilla or coconut pudding
50 g desiccated coconut
4 dcl milk
150 g sugar
4 dcl whipping cream
1 teaspoon gelatin
½ dcl water
200 g pitted cherries

For decoration:

50 g desiccated coconut
2 packets of vanilla sugar

Preparation procedure

Prepare the coconut cream Mix the pudding powder with the sugar and milk and cook a thick pudding. Stir the desiccated coconut and chopped white chocolate into the hot pudding; the chocolate will melt beautifully into the cream. Let it cool. Meanwhile, soak the gelatin in lukewarm water and let it bloom. Whip the cream until stiff and gradually fold it into the cooled cream by spoonfuls. Finally add the dissolved gelatin, stir, and put the cream in the fridge to set.
Prepare the batter Beat the eggs with the sugar until light and fluffy. Pour in the milk and oil, mix. Sift the flour, cocoa, vanilla sugar, chocolate pudding powder and baking powder into the mixture. Divide the batter into two equal parts and pour onto baking sheets lined with parchment paper. Bake in a preheated oven at 180 °C for 15 minutes. After baking, let the layers cool completely.
Assembling the cake Fold the drained cherries into two-thirds of the cream and spread the mixture over the bottom cake layer. Top with the second layer and spread the remaining cream on top. Mix the coconut with the vanilla sugar and evenly sprinkle over the top of the cake. Let the dessert rest in the fridge for at least 3 hours, ideally overnight, so the flavors can fully meld.

Total preparation time

Preparation: 30 minutes
Baking: 15 minutes
Cooling: 3 hours

Number of servings

12 servings

Conclusion

This cherry cake with coconut cream is a great choice for all lovers of moist desserts. The combination of cocoa, cherries and coconut makes this cake an irresistible treat for any occasion. It tastes great chilled and is even better the next day, when all the flavors meld together.