My blog is 1 year old this week (!!!) and I am celebrating with this very decadent Chocolate Cherry Coconut Cake. It’s been an exciting year full of challenges and learning and being out of my comfort zone all the time! All good stuff. I almost feel like a seasoned blogger! Almost. Which calls for a celebration! A cake then. As with all my desserts, I’ve kept the amount of sugar in this recipe to the minimum – very much in keeping with the everyday healthy philosophy of the blog! Which is also why I used rapeseed oil instead of butter. If you’ve never had cake made with oil I really recommend you try one (or make this recipe:). It’s lighter and fluffier than a butter based cake and much kinder to your digestive system (as well as your waistline!).
This cake really combines my favourite dessert flavours: dark chocolate, delicious cherries and sweet coconut. Black forest cake only a little differently. The recipe is also simple to make and the cake won’t collapse when it comes out of the oven (I know this because I’ve made it a few times). I’ve tried to keep the sugar and fat content of the cherry toping down by using only 1 and a half tablespoons of sugar (cherries and the coconut oil are sweet).
This Chocolate Cherry Coconut Cake can be easily turned into a dairy free dessert by replacing the milk with a non- dairy alternative.
Thank you for visiting my blog and helping me celebrate my 1st year! I’d love to know what you think about this cake so please drop me a note before you leave! Thanks!
If you liked this recipe you might also like other healthier < DESSERTS >
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 4 level tablespoons cocoa powder
- 1 and 1/4 cup frozen cherries
- 1 cup desiccated coconut (plus more for decorating)
- 1/2 cup caster sugar
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 2 eggs (room temperature)
- 3/4 cup vegetable oil
- 4-5 tablespoons milk (or non-dairy alternative)
- A knob of butter (or non-dairy alternative) and a little flour for dusting
- For the topping:
- 2 cups frozen cherries
- 1 tablespoon coconut oil
- 1.5 tablespoon preserving sugar
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a round (approximately 23cm in diameter) baking tin, sprinkle with a little flour, shake the tin to ensure even coverage (including the sides), tip out excess flour and set aside.
- Cream together the eggs and sugar, then gradually add the oil beating for another 2-3 minutes until the mixture becomes glossy.
- Gradually add the dry ingredients (flour, baking powder, cocoa) and milk beating all the time. Fold in the coconut and cherries stirring only until the coconut is no longer visible.
- Pour the mixture into the tin and bake for 1 hour. Remove from the oven and cool.
- To make the topping in a small pan combine the cherries, sugar and coconut oil and cook over a high heat for about 6 minutes stirring constantly (until you are able to mash up the cherries a bit and the mixture reduces a little and looks syrupy). Remove from the heat. You can puree the mixture or leave it lumpy.
- Spread over the cake (the mixture can still be warm), sprinkle with some coconut flakes and enjoy!