Best Cherry And Coconut Cake Recipes

Cherry Coconut Dream Cake image

Provided by IamEarnie

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3/4 cup ground almonds
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter
3 eggs
1/2 teaspoon almond extract
1 1/2 cups buttermilk
2 cups heavy cream
1/4 cup sugar
1/2 cup seedless raspberry jam, divided
21 ounces cherry pie filling
1 cup flaked coconut

Steps:

Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
Mix flour, baking powder, baking soda, salt.
At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.

Nutrition Facts : Calories 421.1, Fat 20.4, SaturatedFat 11.5, Cholesterol 92.8, Sodium 236.1, Carbohydrate 55.6, Fiber 1.4, Sugar 28.1, Protein 5.3

Coconut Cherry Dump Cake image

Provided by averybird

Categories Dessert

Time 1h5m

Yield 18-20 serving(s)

Number Of Ingredients 7

1 (20 ounce) can crushed pineapple, undrained
1 (21 ounce) can cherry pie filling
1 (18 1/4 ounce) package yellow cake mix
3/4 cup butter, melted
1/2 cup grated frozen unsweetened coconut, thawed
1 cup chopped pecans
vanilla ice cream, for serving

Steps:

Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.
Add the layer of cherry filling over the pineapple.
Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
Drizzle the entire pan with melted butter.
Sprinkle the coconut and pecans evenly over the top of the cake.
Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
Cool on a wire rack for 10 minutes.
Serve with vanilla ice cream on top!

Nutrition Facts : Calories 332.6, Fat 19.5, SaturatedFat 9.3, Cholesterol 20.9, Sodium 265.3, Carbohydrate 39, Fiber 2.4, Sugar 17.7, Protein 2.6

Cherry Coconut Dump Cake image

Provided by AZPARZYCH

Categories Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (21 ounce) can cherry pie filling (with extra fruit)
1 (20 ounce) can crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1/4 cup butter
1/2 cup melted butter
1 teaspoon almond extract (optional)
1 cup coconut (optional)
1 cup chopped pecans (optional)

Steps:

Preheat oven to 350 degrees (325 degrees for glass pan).
In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
Empty entire can of crushed pineapple on top of cherries (no need to stir).
Sprinkle cake mix evenly over top of fruit layers, do not stir.
Dot with ¼ cup cut up butter.
Pour ½ cup melted butter over top of cake mix.
If using, sprinkle coconut and pecans over top of cake.
Bake for one hour or until tester comes out clean.

Nutrition Facts : Calories 373.7, Fat 16.6, SaturatedFat 8.1, Cholesterol 31.4, Sodium 394.5, Carbohydrate 55, Fiber 1.1, Sugar 25.6, Protein 2.4