PF Advent Day 8: Cherry & coconut cake recipe

Today it’s the return of Tea Loaf of the Month – this one’s a recipe for an easy, festive cherry and coconut cake that’s a welcome alternative to all those endless mince pies. Happy baking!


  • 200g pot of glace cherries (buy them already halved if you can)
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 medium eggs, lightly beaten
  • 30ml milk
  • 200g self raising flour
  • 1/4 teaspoon ground cinnamon
  • small pinch of salt
  • 75g dessicated coconut

1. Preheat the oven to 180C (Gas 4), and line a loaf tin with baking parchment.

2. Rinse the syrup off the glace cherries, and put them on a paper towel to dry off a little.

3. Cream together the butter and sugar, then slowly add the eggs one at a time while mixing thoroughly. After this, stir in the milk.

4. Sift in the flour, cinnamon and salt, with the cherry halves in the seive (this coats them in flour so they won’t sink to the bottom of the cake as it cooks). Then fold in the flour.

5. Fold in the coconut, then fold in the cherries.

6. Bake for about an hour, but check it after 45 minutes of cooking. It’s cooked when a wooden skewer inserted into the middle of the cake comes out clean.

If you’d like to fancy it up a bit you can add some water icing after it’s cooled, plus a few reserved cherry halves for decoration. Or go the whole hog and spread the top with chocolate icing or Nutella and sprinkle with dessicated coconut.

Are you going to give this one a go? Let us know how you get on.


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  1. A very popular cake in Pakistan believe it or not! Well it was in the ’80s when I was a tot!

  2. Ooh, my mum’s always buying these ready made, so I’ll be printing this out and sticking it in my recipe folder, cheers!

  3. Thank you! I’m going to rustle a couple of these up for Christmas cake-hating guests and, more importantly, my friend with a nut allergy. Will finish with a drizzle icing and a festive sprig of holly.

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