Easy to make, so good and a great treat next to your coffee cup – coconut cake with maple and sour cherries that is simply irresistible.
Photo: Natalie Levin
Coconut Cake with Maple and Sour Cherries
For the cake:
- 3 large eggs
- 150 grams (3/4 cup) sugar
- 30 ml. (2 tbsp.) maple syrup
- 1 tsp. vanilla extract
- pinch of salt
- 180 ml. (3/4 cup) water
- 120 ml. (1/2 cup) vegetable oil
- 210 grams (1 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 100 grams (1 cup) shredded coconut
- 25 grams (1/4 cup) quick oats
- 400 grams sour cherries (strained)
- Icing sugar for decoration
- Preheat oven to 170c degrees and grease the pans.
- In a large bowl, whisk eggs, sugar, maple, vanilla, salt, water and oil until the mixture is smooth and thin.
- Add flour, baking powder, shredded coconut and quick oats and mix just until incorporated.
- Add the cherries and mix gently just until evenly dispersed.
- Pour the mixture into the pans, and smooth the top.
- Bake for about 30-40 minutes or until a toothpick inserted in the center of the cakes comes out with moist crumbs.
- Cool completely, sprinkle with powdered sugar and serve.
- Keep the cakes in a closed container in the refrigerator up to 3-4 days, but it is recommended to serve at room temperature.
- You can use fresh cherries instead of sour cherries.
- You can use almond meal instead of shredded coconut.
Photo: Natalie Levin