Soft Coconut Cherry Cake

Usually I am trying to be a saisonal eater and use fruits and veg that don’t have to be shipped from the other end of the world to my supermarket. But this weekend I had such a craving for a fruity comforting dessert that taste a bit like summer. With no fresh fruit at home and my craving getting more serious I was trying to figure out how I could possibly make use of some of my dried fruits.

I had a wonderful big batch of dried sweet cherries from Koro Drogerie which I thought would be perfect to create a summery cake. Coconut and cherry are a perfect match for this cake. The cake base is nutty and tropical while the cherry topping is sweet and soft. As so often I didn’t plan what would happen when throwing together the ingredients until it tasted amazing. So this is my super easy mid-weekend-summer-craving cherry cake! Hope you like it!

Soft Coconut Cherry Cake

  • 50g coconut flour (Tropicai)
  • 10g baobab powder
  • 20g cocoa butter (melted)
  • 2 tbsp almond butter
  • pinch of vanilla and salt
  • 4 tbsp maple syrup
  • 1 tbsp coconut butter melted (I use Tropicai)
  • 0.5 cups almond milk (use more if the dough is too dry)
  • 2 cups of dried cherries (I use the Koro Drogerie cherries)
  • 4 cups cherry juice
  • 4 tbsp coconut sugar
  • seeds of 1 vanilla pod

Line a rectangular bread tin with parchment paper. In a bowl mix the coconut flour, baobab powder, melted cocoa butter, almond butter, vanilla, salt, maple syrup, soft coconut butter, and almond milk (use more if the dough is too crumbly). No fill in the coconut base into the bread tin and smooth out. Freeze while making the cherry topping sauce. In a saucepan bring the dried cherries, the cherry juice, vanilla pod and coconut sugar to a simmer until the sauce thicken.Β  Add half a teaspoon of corn starch or coconut flour if the sauce is not thick enough. It should be thickΒ  Adjust sweetness as well if you like the topping a little sweeter. Let the sauce cool entirely.Β  Now grab the bread tin from the freezer and pour in the sauce. Chill in the fridge for 15 minutes so the cherry topping can thicken more or enjoy immediately.