When I saw this recipe on a Facebook group I follow, I had to make this! This cake was posted by Serena, the owner of “Cooking With Serena” and her Facebook group as well. The cake I posted here is using some of her ideas for her Cherry Coconut Cream Cake, and using some of my ideas.
If you like cherries and coconut cake your going to love this recipe. This cake is best having all ingredients room temperature. The only reason I was hesitant to use the recipe Serena posted, was the fact it had no butter or shortening in it. She said when she came up with her recipe, she modified a version she got from a cousin. Serena told me her cousin made her Cherry Coconut Cream Cake a low fat version.
Well, Serena is like me, when you want cake, you want the real thing…not the light recipe. I do plan on adding a few recipes to my low-fat version of sweets for those trying to watch their weight. For now, this is a regular fat version with I’m sure a lot of calories! I hope you enjoy my version of a very delicious cake…Cherry Coconut Cream Cake. This is a great cake for Valentine’s Day!
***The icing on this cake is really yummy, but it’s best when you first make it and up to 2 days, after that the marshmallow wants to dissolve. I recommend using this icing short term, anything longer I would not recommend using it. If you plan to have the cake right away or within a day or two, the icing will still be fine.
Happy Cake Baking!
1 box Duncan Hines French Vanilla cake mix
1/4 cup cherry juice
1/2 cup chopped maraschino cherries
1 cup shredded coconut
1/2 teaspoon coconut extract (for batter)
1 can (14oz) sweetened condensed milk
1/2 teaspoon coconut extract (for adding to sweetened condensed milk)
*Icing for cake listed below:
Preheat oven to 350F.
Grease and flour cake pans prior to beginning.
Make cake according to directions except when it calls for 1 and 1/4 cup water, omit the 1/4 cup of cherry juice. Mix the cake according to directions. Once mixed, add 1/2 teaspoon coconut extract.
Once batter has been made, stir in 1/2 cup chopped cherries, and 1 cup shredded coconut. Stir till combined.
Pour into 2 (8-inch or 2 (9-inch) cake pans that have been greased and floured.
Bake at 350 F as box directions tell you (usually 30 min).
Remove cakes from oven and set on cooling racks for 10 minutes. Remove from cake pans and set on a wire rack with foil or wax paper beneath. Poke holes in the cake with a toothpick.
Add 1/2 teaspoon coconut extract to the 1 can of sweetened condensed milk and mix well. Brush tops of cakes with the milk mixture and let the cakes continued to cool on the cooling racks.
Once cakes are cool, ice with icing below or your choice of icing.
Marshmallow Frosting (really creamy and smooth)
4 large egg whites
1 cup granulated sugar
pinch of salt
1 teaspoon vanilla (you can use clear if you like)
1/2 cup chopped cherries (less if you prefer)
Place all ingredients (except vanilla) into a bowl or a double-boiler. Whisk the egg mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch (approx 5 to 7 minutes).
Pour the entire mixture into a bowl and beat with the mixture into a bowl and beat with mixer for 7 to 10 minutes until mixture is very creamy and thick enough to spread. At first you will think there is no way this icing is going to thicken up…but eventually does!!
Once icing has thickened, remove and stir in chopped cherries. The cherries will tint the cake a very light shade of pink. If you want to trim the cake as I did, make sure you save some of the icing for trimming the cake.
If cake is not flat on top, trim off the part that is high so it will be level.
Ice and decorate how you prefer. I kept some of the icing white (with out cherries in it) for decorating.