Cherries and coconut combined in one cake are a great combo, delicious, and easy to prepare! A perfect upgrade for this is vanilla ice cream and chocolate sauce! It will turn the cake into a sweet and irresistible sin! To make it really easy, even for people without a scale or regular measuring cups I used a big coffee mug. That means If you want to make a smaller cake, use a regular coffee cup and a smaller baking pan.
I love to cook and to bake. I bake bread of all kinds, cakes, cookies, and so on. But I also love easy cake recipes. This recipe is really easy to make and still very tasty! The carbonated soda adds moisture and fluffiness.
I did not overdo it with the amount of sugar, I only used half a cup, as the cherries are sweetened and the chocolate chips as well, and I used unsweetened soda. The cake is still sweet enough, but if you want more sweetness, you can use more sugar or sweetened soda.
In just an hour you have a big cake on your table that you only need to let cool down (or not…). Eat just as is or upgrade with chocolate sauce, ice cream, vanilla, or berry sauce.
Heavenly Coconut Cherry Cake
This cake is really on the easy side. Mix and bake. In an hour you have a big cake on your table that you can eat just as is or pimp with chocolate sauce, ice cream, vanilla, or berry sauce (try with ice cream and warm vanilla sauce, but don't tell anyone I said it). Use a big coffee mug for measuring. If you want a smaller cake, use regular coffee cups and an smaller baking pan.
- (Use a coffee mug for measurement)
- 1,5 mugs flour (500 gr.) flour
- 2 tsp baking soda
- ½ mug coconut shreds (unsweetened)
- ½ mug almond shreds
- ½ tsp vanilla
- ½ mug brown sugar
- ¼ mug coconut oil (liquid)
- ½ mug apple sauce (unsweetened)
- ¼ mug plant milk
- ½ mug pine orange or yellow soda (I used pineapple flavor)
- ½ cup vegan chocolate chips
- 1 Jar cherries (I used Trader Joe’s Dark Morello Cherries)
- a Mixer
Preheat oven to 360°F/180°C. Drain the cherries and set them aside.
In a mixer, place all the dry ingredients and stir with a wooden spoon to combine everything. Add vanilla, coconut oil, apple sauce, soy milk, soda, and turn on mixer at low speed (2 on KitchenAid).
After 30 seconds, increase speed to medium (setting 4 on KA) and mix for another minute. Increase the speed and mix for another minute.
Turn off the mixer and add the cherries and the chocolate chips. Stir in with a wooden spoon and incorporate cherries and chocolate chips into the dough. Do not use the mixer for this step to prevent the cherries from getting messy and mushy.
Grease a large non-stick baking pan (mine is 10x14”) with coconut oil or any other neutral oil (or use baking paper) and bake for around 40 minutes or until golden brown.
This recipe is very forgiving. The cake will taste amazing if it’s a little moist inside, so you might not want to bake it too long. But if you prefer a completely dry cake you can do the toothpick test: stick a toothpick into the cake, when it comes out clean it means the cake is done and dry inside.