cherry and coconut cake

Cherry and Coconut Loaf Cake

This wonderful Cherry and Coconut Loaf cake was one of my absolute favourites when I was growing up. The natural sweetness of the coconut and cherries means that you can cut down on the amount of refined sugar that you would normally add to a traditional sponge cake. It’s really easy to make, so get baking and enjoy.

cherry and coconut cake

I was running a bit low on cherries so definitely will be adding more to my next bake! 🍒

Here is my own Mother Bear’s recipe;  


6 oz butter or margarine

4 oz caster sugar

3 medium-sized eggs

splash of milk

4 oz desiccated coconut

A handful of chopped Glacé cherries (this is a personal choice to how many you’d like!)

6 oz self-raising flour

Cherry and Coconut Loaf cake
Sliced ready for eating!


  1. Warm the oven to 180 C (160 C fan assisted) Grease a loaf tin and line with baking paper
  2. Cream together the sugar and butter (I use an electric whisk or food processor)
  3. Mix in the eggs and milk
  4. Stir in the coconut and chopped cherries
  5. Fold in the flour
  6. Pour the mixture into the loaf tin, bake for 40 mins until the sponge is springy and top golden brown.
  7. Leave to cool for 10 mins then turn out on to a wire cooling rack.
  8. Enjoy – yum yum


tea/coffee break with cherry and coconut cake
Perfect with a cup of tea

Have you tried this cake? Let me know if you enjoyed it.

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