Coconut Cherry Cake Recipe
When company is coming, do you want to bake a cake? It so happened that I came upon this recipe from a food blogger who stopped by my blog.
In preparation for a little gathering with friends that was hosted by Richard, I grabbed this recipe for Coconut Cherry Cake. As usual, I rethunk the ingredients. (Why not? Company is coming.)
I replaced the self-rising flour with cake flour and added 1 teaspoon of baking soda. The rind of orange was replaced with 1- tablespoon of lime zest and 1- tablespoon of lemon zest. (Skatin’ on the edges here, boys and girls.) Last but not least, the Maraschino cherries were exchanged for the real thing. The process involved pitting the cherries, cutting them into quarters or smaller and putting a coating of powder sugar on them. Next they were set aside, as the batter was put together.
Well, gentle reader, here’s where the zen kitchen training of taking time to cut and prepare the cherries and all the rest of the steps of the recipe came in conflict with a visitor from the faaasst planet, who did not approve of my careful methods and kept making jokes and dissin’ my style. Two cooks in a small kitchen make a rather involved recipe a dizzy experience. (It made me dizzy anyway!)
With the cake flour, the recommended temperature of 360º was too hot. After 30 minutes, I covered the cake with foil and turned the oven down to 300º for the remaining 30 minutes. It was becoming too brown too quickly. Warning the real cherries turned the cake color brown.
The results were a very moist, cherry and coconut cake with zest of lemon and lime that everybody scarfed down. Who would have thunk it, that cherries and coconut go together?
125g (½ cup) butter
2 teaspoons orange rind
180g (¾ cup) sugar
2 eggs separated
60g (½ cup) coconut
150g (¾ cup) sliced glace cherries
250g (2 cups) self-raising flour
1 cup orange juice
The Method from www.myfavoritepastime.com
“Preheat oven to 360°F (180°C). Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan. Line the base and sides with parchment (grease-proof) paper.
Cream butter, rind and sugar with an electric mixer, until light and fluffy; Add egg yolks, beat until combined. Stir in coconut and cherries. Stir in half the sifted flour with half orange juice; then stir in the remaining flour and orange juice.
Beat egg whites in a small bowl until soft peaks form then gently fold into cake mixture. Bake it at 360°F (180°C) for about an hour. Stand for five minutes before cooling on wire rack.
Points to note: From My Favorite Pastimes Blog
Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 360°F (180°C) for 1 hour.
I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please weigh ingredients!
If you use all-purpose flour add 1-teaspoon baking powder for every125g (1 cup) flour.”
Thanks to this very nice blogger for her good Tea Cake recipe!
http://myfavouritepastime.com/2013/03/12/coconut-cherry-cake/cherry Retrieved July 25, 2013.
http://www.youtube.com/watch?v=Tbgv8PkO9eo Harry Nilsson sings: You put the lime in the coconut… you tube video.
Oh yeah, and thanks to the chief kibitzer for rasping the zest for me.
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