I shared a cherry recipe already with you on Monday but let’s face it… You can never have enough cherry recipes right? I don’t know how it is in your part of the world but the weather here (I live in the Netherlands) sucks at the moment. The weekend was ok but than monday started with heavy clouds and the forecast for this week is lots of rain. Again… As a result my garden looks like a complete jungle.

It’s so bad that I had to hire a gardener. There is no way we are going to manage fixing the garden without spending at least a week full-time on pulling out weeds. The cats love it… They probably think they are tigers or other jungle creatures the way they crawl through the bushes. I should have planted a cherry tree. Now that would have been a good investment in the garden. But it’s small (the garden measures 6 meter wide by 12 meter long) and cherry trees tend to get too big. Plus with my lack of green fingers it would probably die. Or it will grow so fast that it spans our garden and that of the neighbours in a heartbeat.

I had that with a rose once. I bought a “Bobby James” (name of the rose) and it turned out that it climbed roughly 6 meters per season. I just told you how small our garden is so can you imagine what that looked like? With killer thorns to add to the fun.. It was removed last year but because of the way the garden is built they could not remove the roots. It might start to grow again.. I can’t tell because of all the other plants behaving like jungle plants…

Anyways, this cherry coconut cake recipe is perfect treat for special occassions or if you feel the need to treat yourself to something delicious.

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Cherry coconut cake

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 people
  • Category: Desserts

Ingredients

  • 140 gram self raising flour
  • 1/2 tsp cinnamon
  • 50 gram sugar
  • 1 egg
  • 2 tsp anis seeds
  • 1 zest oranges zest of one orange
  • 85 gram butter melted
  • 300 gram cherries stones removed
  • 4 tbsp milk
Topping
  • 1/4 tsp cinnamon
  • 25 gram sugar
  • 25 gram butter roomtemperature
  • 2 tbsp coconut grated

Instructions

  1. Preheat the oven to 180˚C

  2. Place flour, cinnamon, sugar and anis seeds together in a bowl and mix to combine.

  3. Add the egg, the milk and the melted butter to the mix and whisk well to combine.