When I like to bring a little something special out for friends or family to munch on with a hot beverage, (I’m looking at you lemon ginger tea!) I love to put coconut and cherries together in a snack that will leave everyone sighing a little happily as they lounge in chairs around the table.
And in this case, luscious coconut meets its best friend tart and sweet cherries in a pound cake that’s drizzled with a brown sugar glaze that will really leave everyone completely giddy with joy.
Literally.
Giddy.
From.
Joy.
(Or quite possibly a sugar rush, but I digress.)
So, when you’ve got a couple of minutes to putter in the kitchen, pull out that stand mixer and throw together a few ingredients and you’ll have a hit on your hands.
Coconut cherry pound cake ingredients
The ingredients are mostly pretty simple and straightforward – stuff you can find in your pantry and fridge or easily pick up at the grocery store.
1 teaspoon olive oil
1 ½ cups + 2 teaspoons all-purpose flour, divided
½ cup grated unsweetened coconut
1 teaspoon baking powder
½ teaspoon kosher salt
1 stick unsalted butter, melted and slightly cooled
¾ cup granulated sugar
½ teaspoon vanilla extract
3 eggs
½ cup milk
¼ cup pitted cherries, roughly chopped
¼ cup dark brown sugar
2 tablespoons heavy cream (you can also sub in coconut cream)
This coconut cherry pound cake is wildly delicious with cherries! But, if you wanted to play around with different flavor profiles, blueberries, raspberries, or even blackberries would be a total delight too.
Coconut cherry pound cake storage
Generally speaking, you should eat this cake with a few days of baking it. You can stretch storage a little by refrigerating. For long-term storage, I’d recommend freezing. The one trick is not to frost or glaze it ahead of time. So, the day before you want to serve your pound cake pull it out of the freezer, and let it defrost overnight in the fridge. Then, just reheat it in a 300 degree oven just to refresh it a bit before bringing it to the table.
Looking for more delicious desserts? Try:
PrintCoconut Cherry Pound Cake
This coconut and cherry pound cake is buttery, rich, and tangy. You’re going to love it!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours and 20 minutes (Includes cooling time)
- Yield: 12 servings 1x
Ingredients
1 teaspoon olive oil
1 1/2 cups + 2 teaspoons all-purpose flour, divided
1/2 cup grated unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 eggs
1/2 cup milk
1/4 cup pitted cherries, roughly chopped
1/4 cup dark brown sugar
2 tablespoons heavy cream
Instructions
Preheat oven to 350 degrees.
Grease a 9×5 loaf pan with olive oil. Fit the pan with parchment. (That keeps the parchment from sliding in the pan.)
In a medium bowl combine 1 ½ cups flour, coconut, baking powder, and salt.
In a standing mixer with a paddle attachment, cream together the butter, sugar, and vanilla for approximately 2 minutes.
Add the eggs one by one into the mixer until well combined, about 1 minute per egg.
Pour the milk into the bowl of the mixer, and process until well combined, about 1 minute.
Add the flour in 2 batches into the mixer, until well combined about 4 minutes. Reserve.
Pat the cherries down with a paper towel to remove as much liquid as possible. Toss with remaining flour.
Fold the cherries into the batter.
Pour the batter into the prepared pan, and bake for 55-60 minutes, or until a toothpick comes out cleanly.
Let the pound cake cool in the pan for 10 minutes, and remove from pan and let cool for 1 hour, or until completely cooled.
Whisk together the brown sugar and heavy cream.
Drizzle on pound cake.
Garnish with coconut and cherries if desired.
Store covered in the refrigerator for up to 3 days.
Nutrition Facts
- Serving Size: 1
- Calories: 166
- Sugar: 16.2g
- Sodium: 174mg
- Fat: 10.5g
- Saturated Fat: 6.6g
- Carbohydrates: 17.5g
- Fiber: 0.3g
- Protein: 1.9g
- Cholesterol: 64mg
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