Delia Smith Cherry and Coconut Cake Recipe

This Delia Smith Cherry and Coconut Cake is a real show stopper, perfect for afternoon tea or a weekend treat. It isn’t usually made with soaking the cherries first, but we’ve rinsed and dried them thoroughly to stop them sinking to the bottom of the cake. To make the sponge extra moist, you can sprinkle a little extra desiccated coconut on top before baking for a crunchy finish. Not traditional, maybe, but very delicious.

Delia Smith Cherry and Coconut Cake Recipe Ingredients

• 225g (8 oz) self-raising flour
• 175g (6 oz) softened butter
• 175g (6 oz) golden caster sugar
• 3 large eggs
• 75g (3 oz) desiccated coconut
• 100g (4 oz) glacé cherries
• 2 tablespoons milk
• 1 teaspoon baking powder

How To Make Delia Smith Cherry and Coconut Cake Recipe

1. Prep the oven and tin: Preheat the oven to 160°C (325°F/Gas 3). Grease a standard 900g (2 lb) loaf tin and line the base and sides with baking parchment or a loaf liner.
2. Prep the cherries: This step is crucial. Rinse the glacé cherries under warm running water to remove the heavy sticky syrup. Pat them completely dry with kitchen paper, then cut them into quarters. Toss them in a tablespoon of the flour (taken from the 225g) to coat them; this helps prevent them from sinking.
3. Mix the batter: Sift the remaining flour and baking powder into a large mixing bowl. Add the softened butter, caster sugar, and eggs. Using an electric hand whisk, beat everything together until smooth and creamy (Delia’s “all-in-one” method).
4. Fold in the extras: Gently fold in the desiccated coconut and the prepared cherries using a large metal spoon. If the mixture feels stiff, stir in the milk to loosen it to a dropping consistency.
5. Fill the tin: Spoon the mixture into the prepared loaf tin and level the surface with the back of a spoon.
6. Bake: Bake on the middle shelf of the oven for 1 hour to 1 hour 15 minutes. Check after 1 hour; the cake is done when it is well-risen, golden brown, and a skewer inserted into the center comes out clean.
7. Cool: Leave the cake in the tin for about 10 minutes to firm up, then lift it out onto a wire rack to cool completely before slicing.

Recipe Tips

• The Sinking Cherry Fix: You must wash, dry, and flour the cherries. The syrup makes them heavy, causing them to slide to the bottom. Drying and coating them gives them “grip” in the batter.
• The Coconut Crunch: Desiccated coconut can sometimes dry out a sponge. Ensure your batter has enough milk (dropping consistency) so the coconut rehydrates during baking without making the cake dry.
• Oven Watch: Fruit cakes can brown quickly on top before the middle is cooked. If the top looks too dark after 45 minutes, cover it loosely with a sheet of foil for the remaining time.
• Room Temp Eggs: Using cold eggs can cause the buttery batter to curdle. Always use eggs at room temperature for a silky, smooth emulsion.

What To Serve With Delia Smith Cherry and Coconut Cake Recipe

This Delia Smith Cherry and Coconut Cake Recipe is a classic tea-time loaf that shines on its own. However, a thick spread of Salted Butter highlights the sweetness of the cherries perfectly. For a dessert option, serve warm slices with vanilla Custard to soften the coconut texture. It is also delightful with a simple cup of Earl Grey Tea, as the bergamot citrus notes complement the cherries beautifully.

How To Store Delia Smith Cherry and Coconut Cake Recipe

• Store: Keep the cooled cake wrapped in greaseproof paper and foil, or in an airtight cake tin, at room temperature. It keeps well for up to 5 days and actually becomes moister the day after baking.
• Freeze: You can freeze the whole loaf or individual slices. Wrap tightly in cling film and foil. Freeze for up to 3 months.

Delia Smith Cherry and Coconut Cake Recipe Nutrition Facts

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 35g
• Protein: 5g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Fruit Cake​ Recipe
• Delia Smith Creole Christmas Cake​ Recipe