The poured cherry and coconut cake is the classic homemade dessert perfect for both breakfast and after lunch.

It is true, cherries have now become a luxury item, they cost a lot especially at the beginning of the season; but when I saw them, I couldn’t resist the temptation to buy 300 g and since they weren’t particularly sweet (because the ferrovia quality typical of my area, juicy and sweet, has yet to arrive), I immediately thought of making a cake.

I had already made in the past the poured cake which involves baking the cake in 2 steps: first half the batter, then you take it out of the oven, fill it and cover it with the other batter finishing the baking.

In short, a nice technique that allows us to skip a step, namely cutting and filling the cake once baked.

So what did I do? I filled the cake with a jam of cherries, enriched it with the pitted cherries, and to give it a slightly rustic touch, I prepared a crumble with grated coconut and the juice of the cherries .. but you’ll discover this by reading the recipe.

So if you want to try a homemade dessert a little different from the usual, try the poured cherry and coconut cake (you can also use just the jam ehh! it will be delicious anyway).

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POURED CHERRY AND COCONUT CAKE

Difficulty: Easy
Cost: Medium
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 12 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring

Ingredients

1 1/2 cups Type 1 flour (or all-purpose)
1/3 cup grated coconut
4 eggs (medium)
3/4 cup sugar
1/3 cup rice oil (or another mild oil)
1/2 cup lactose-free milk (regular or plant-based beverage is fine too)
1 tbsp baking powder
7 oz light cherry jam
1 cup cherries (pitted)
1 tbsp granulated sugar
lemon juice (juice of half a lemon)
1/3 cup grated coconut (with 30 g of cherry juice)

Tools

Cake tin 8/9 inches in diameter

Electric whisk

Steps

– Pit the cherries, cut them into pieces, and gather them in a dish with the sugar and lemon juice. Let them marinate for 10′ and in the meantime prepare the batter.
– Beat the eggs with the sugar using electric whisks until you get a frothy and light batter. Then add the oil and milk slowly while the whisks are running at low speed.
– Add the flours and the sifted baking powder and mix gently.
– Drain the cherries and collect the juice in a small bowl; add the grated coconut; mix and set aside momentarily.
– Pour half of the batter into the greased and floured cake tin and bake for about 15′ in a preheated oven at 350°F
– Remove the cake from the oven (be careful not to burn yourself) and spread the cherry jam and cherries over the surface. Cover with the remaining batter and decorate the surface with the coconut crumble. Bake for another 20′ (do the toothpick test and if the surface darkens, cover with a sheet of aluminum foil and continue baking). Let it cool slightly, then unmold the cake onto the serving plate.