Amelia Grace Cherry and coconut might not be the most obvious pairing, but it works wonderfully, the sweetness of glacé cherries sitting beautifully against the slightly nutty, tropical flavour of coconut running right through the sponge.
This is a proper old-fashioned cake, the sort that used to be a regular feature on tea tables, and it deserves to make more of an appearance today.
The coconut keeps the sponge wonderfully moist, while the cherries add little pockets of sweetness throughout.
Why Tossing the Cherries in Flour Stops Them Sinking
Glacé cherries have a habit of sinking straight to the bottom of a cake as it bakes, and there’s a simple trick that prevents this from happening.
Glacé cherries are coated in a sticky syrup, which makes them heavier and smoother than the surrounding batter, so they tend to sink through it during baking before the structure has set.
Tossing them in a little flour before folding them into the batter coats their sticky surface, giving them just enough grip against the batter around them to stay suspended rather than sinking straight to the base of the tin.
Ingredients for Delia Smith Cherry and Coconut Cake
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 50g desiccated coconut
- 1 tsp baking powder
- 150g glacé cherries, halved, plus 1 tbsp flour for tossing
- 1 tsp vanilla extract
- 2 tbsp milk, if needed
How to Make Delia Smith Cherry and Coconut Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 170°C (150°C fan / Gas 3). Grease and line a 900g (2lb) loaf tin.
Step 2 — Toss the Cherries
Toss the halved glacé cherries in the tablespoon of flour, making sure each piece is lightly coated. Set aside.
Step 3 — Cream the Butter and Sugar
Beat the softened butter and caster sugar together for 3–4 minutes, until pale and fluffy.
Step 4 — Add the Eggs
Beat in the eggs one at a time, adding a spoonful of flour with the last egg to stop the mixture curdling.
Step 5 — Add the Vanilla
Beat in the vanilla extract.
Step 6 — Fold in the Dry Ingredients
Sift in the remaining flour, coconut and baking powder. Fold gently until just combined.
Step 7 — Fold in the Cherries
Fold in the floured cherries, distributing them evenly through the batter. If the mixture feels a little stiff, loosen with the milk.
Step 8 — Bake
Pour into the prepared tin and spread evenly. Bake for 55–65 minutes, until well risen and a skewer inserted into the centre comes out clean.
Step 9 — Cool in the Tin
Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
My Top Tips for the Best Delia Smith Cherry and Coconut Cake
Always toss the cherries in flour before adding them. This simple step makes a real difference to stopping them sinking to the bottom of the cake.
Rinse and dry the cherries first if they’re very syrupy. A quick rinse under water and pat dry before flouring can help if your cherries are particularly sticky.
Don’t overmix once the flour and coconut go in. Fold gently just until combined, to keep the crumb tender rather than tough.
Check with a skewer a few minutes early. Coconut cakes can sometimes brown on top before the centre is fully cooked, so cover loosely with foil if needed.
Cool completely before slicing. This gives the crumb time to properly set, making for neater slices.
Serving Suggestions
Serve simply sliced, as it is, with a cup of tea. A light dusting of icing sugar on top adds a nice finishing touch if you’d like to dress it up slightly.
How to Store Delia Smith Cherry and Coconut Cake
In the fridge: Not necessary, though it will keep for up to a week in the fridge if your kitchen is particularly warm.
At room temperature: Store wrapped or in an airtight container for up to 5 days.
In the freezer: Freeze whole or sliced, well wrapped, for up to 3 months. Defrost at room temperature.
Delia Smith Cherry and Coconut Cake Recipe
Ingredients
Method
- Preheat oven to 170°C (150°C fan / Gas 3). Grease and line a loaf tin.
- Toss halved cherries in flour.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, with a spoonful of flour with the last egg.
- Beat in vanilla.
- Fold in remaining flour, coconut and baking powder.
- Fold in the floured cherries, loosening with milk if needed.
- Pour into the tin and bake for 55–65 minutes until a skewer comes out clean.
- Cool in the tin 15 minutes, then turn out onto a wire rack.
Notes
Frequently Asked Questions About Delia Smith Cherry and Coconut Cake
Why did my cherries still sink despite flouring them?
This can happen if the batter was too loose or the cherries weren’t coated thoroughly enough. Make sure the batter has a good, thick consistency, and toss the cherries well so every surface has a light coating of flour.
Can I use desiccated coconut that’s been toasted?
Yes, lightly toasting the coconut before adding it gives a slightly deeper, nuttier flavour, though it’s not necessary — untoasted works perfectly well too.
Can I use fresh cherries instead of glacé?
Not really for this particular recipe, as fresh cherries have a much higher water content and would significantly change the texture of the batter. Glacé cherries are specifically suited to this style of cake.
Why is my cake dry?
This usually means it was slightly overbaked. Check with a skewer a few minutes before the suggested time, as ovens vary, and this cake is best taken out the moment it’s just cooked through.
