Cherry, Pistachio & Coconut Cake Recipe

Name: Cherry, Pistachio & Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping; 1/3 cup/90g light brown sugar; 1 1/4 cup/180g ground almonds; 1/4 cup/30g ground pistachios; 1/2 cup/45g desiccated coconut; 1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand); A pinch of salt; 1 1/4 tsp ground mahleb; 10 tbsp/150g butter, melted; 3 large eggs; 2 cups/300g cherries; Scant 1/2 cup/50g roughly chopped pistachios, for the topping

Servings: persons

1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping
1/3 cup/90g light brown sugar
1 1/4 cup/180g ground almonds
1/4 cup/30g ground pistachios
1/2 cup/45g desiccated coconut
1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand)
A pinch of salt
1 1/4 tsp ground mahleb
10 tbsp/150g butter, melted
3 large eggs
2 cups/300g cherries
Scant 1/2 cup/50g roughly chopped pistachios, for the topping

1
Preheat the oven to 375u00b0F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
2
Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
3
Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
4
Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.

2197

kcal

Calories

226

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping, 1/3 cup/90g light brown sugar, 1 1/4 cup/180g ground almonds, 1/4 cup/30g ground pistachios, and more.

Yes, Cherry, Pistachio & Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry, Pistachio & Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions