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Cherry Coconut Cloud Cake with Caramel Notes and a Toasted Coconut Topping
A soft cherry coconut cloud cake with a caramel hint and a lightly toasted coconut topping, perfect for everyday baking or special occasions.
Why You’ll Love and Enjoy Cherry Coconut Cloud Cake
- It’s soft, buttery, and layered with a coconut topping that bakes into a lightly crisp, irresistible texture.
- This cake feels special without being fussy and works just as well for tea as it does for dessert.
A Soft Butter Cake with Glacé Cherries, and a Toasty Coconut Top
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Cherry Coconut Cloud Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8–10 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Baking
Description
This Cherry Coconut Cloud Cake is soft, buttery, and topped with a lightly crisp coconut layer that melts into the cake as it bakes. It’s the kind of cake that looks a little humble, smells incredible, and disappears faster than expected.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup castor sugar, divided
- 3 egg yolks, room temperature, whites reserved
- 1 tsp caramel essence
- 1/2 cup milk, room temperature
- 10 to 12 glacé cherries, chopped and lightly floured
Coconut Layer
- 3 egg whites, room temperature
- 1/2 cup castor sugar
- 1 cup desiccated coconut
Instructions
- Preheat the oven to 325F (165C°). Grease and line a 20 cm cake tin, making sure the base is covered so nothing sticks later.
Cake Batter
- In a large bowl, cream 1 cup unsalted butter with ½ cup caster sugar until pale and fluffy.
- This takes about 3 to 4 minutes with an electric mixer, and it’s worth doing properly.
- Add the 3 egg yolks, one at a time, mixing well after each addition, then mix in 1 tsp of caramel essence.
- Sift together 1 cup all-purpose flour and 1 tsp baking powder.
- Add the dry ingredients and ½ cup milk to the batter, alternating between the two and starting and ending with flour. Mix gently until just combined. Don’t overmix here.
- Using a spatula, fold in the 10 to 12 floured glacé cherries, so they stay evenly distributed.
- Spoon the batter into the prepared tin and smooth the top lightly.
Coconut layer
- In a clean bowl, lightly beat the 3 egg whites just until foamy, not stiff. A
- Add the remaining ½ cup castor sugar and mix until combined and slightly thickened.
- Fold in 1 cup of desiccated coconut until evenly mixed.
- Carefully spoon the coconut mixture over the cake batter, spreading it gently to the edges. Don’t swirl or mix it into the batter. It will settle naturally as it bakes.
- Bake at 325F (165C°) for 30 to 35 minutes, until the coconut topping is lightly golden and a skewer inserted into the cake portion comes out mostly clean. A few moist crumbs are fine.
- Cool the cake in the tin for 10 minutes, then turn out onto a rack to cool completely before slicing.
Notes
Created, prepared, tried, and tested Melanie
This cherry coconut cake combines a buttery crumb, sweet cherries, and a lightly toasted coconut topping. Perfect for afternoon tea, easy baking days, and simple homemade desserts.
Cherry Coconut Cloud Cake is a soft, buttery cake with sweet cherries and a lightly toasted coconut topping. It’s simple to make but feels special every time. The balance of flavors and textures makes each slice satisfying and irresistible. Perfect for tea, dessert, or any time you need a cozy bake, this cake delivers a comforting homemade treat without extra effort.
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