Description
This Cherry Coconut Sheet Cake is a luscious treat that combines the sweet, tart flavor of cherries with the rich creaminess of coconut. The moist, fluffy texture melts in your mouth, while the vibrant colors and delightful aroma make it an irresistible dessert for any occasion.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Coconut Frosting:
- 1 cup unsweetened shredded coconut
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top.
- While the cake is baking, prepare the cherry topping by combining cherries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens, about 5-7 minutes.
- Once the cake is done, let it cool completely before spreading the cherry topping over the top.
- For the frosting, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract. Fold in the shredded coconut.
- Spread the coconut frosting over the cherry-topped cake and refrigerate for at least 1 hour before serving.
Notes
- This cake can be made a day in advance; store it covered in the refrigerator.
- Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute Greek yogurt for buttermilk.
- Frozen cherries can be used if fresh are not available; just thaw and drain excess liquid.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 60 milligrams
Keywords: Cherry Coconut Sheet Cake, dessert, cake, cherry dessert, coconut cake, sheet cake, easy cake recipe, summer dessert, fruity cake, creamy frosting, homemade cake, baking, sweet treats