Cherry And Coconut Loaf Cake. Coconut and Cherry Cake Recipe, a perfect loaf recipe.. Cup of tea not included ) (scheduled Caster sugar (175g): Sweetens the cake without overpowering the flavor of the cherries and coconut. 3, Coat the chopped cherries in a little flour and stir into the mixture.
Mary Berry’s Coconut and Cherry Loaf Cake A Sweet Loaf from itsafabulouslife.com
made 2.5 the quantity and baked it in 2 x 2lb loaf tins and they looked good, probably a bit smaller than yours Lynn. Ingredients Preparation; 225g self-raising flour: Sift the flour and a pinch of fine salt into a mixing bowl: A pinch of fine salt: 175g caster sugar: Add the caster sugar to the flour and salt, and mix
Mary Berry’s Coconut and Cherry Loaf Cake A Sweet Loaf
Preheat the oven: to 180°C/160°C fan/350°F/Gas mark 4.Grease and line a 450g (1lb) loaf tin Desiccated coconut (100g): Provides flavor and texture to the cake Glacé cherries (200g, halved): Adds sweetness and color to the cake
Cherry and Coconut Cake My Cakes and Cakes. This cherry and coconut cake is packed with flavor, and bursting of cherries in every bite I've made this recipe using my basic pound cake recipe and changed it around so it's got a lovely creamy coconut flavor and the texture of those juicy cherries is really quite lovely! As many of you know, I usually, well, always, make my pound cakes in a traditional loaf pan.
Cherry and Coconut Cake Recipe Garden, Tea, Cakes and Me. Prepare the wet ingredients: In a small jug or bowl, beat the egg and milk. Preheat the oven: to 180°C/160°C fan/350°F/Gas mark 4.Grease and line a 450g (1lb) loaf tin