Cherry and coconut loaf

(244 ratings)
Cherry and Coconut Loaf
Cherry and Coconut Loaf
  • Serves: 8-10

  • Total time:

    Plus cooling time

Cherry and cocout loaf is a really easy-to-make cake that perfectly blends the sweet taste of cherries with the exotic flavour or coconut. The two really are a match made in heaven and in such a light and soft loaf sponge, a slice of this cake with a cup of tea is a real treat! You can prep this cake in about 15 minutes and then stick it in the oven for 45 minutes which means it couldn't be easier to make, as once it's in the oven you can put your feet up and relax.


  • 250g (8oz) plain flour
  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 3 medium eggs, beaten
  • 2tbsp milk
  • 150g (5oz) glacé cherries
  • 60g (2oz) desiccated coconut
  • 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment

The cake may be wrapped in a freezer bag and frozen for up to three months.


  1. Set the oven to moderate, 180°C (350°F, gas mark 4). Sift the flour into a bowl. Add the butter, sugar, eggs and milk, and beat until smooth.
  2. Cut cherries in half and fold into the mixture along with the desiccated coconut. Spoon into the loaf tin and level the surface.
  3. Bake the loaf in the centre of the oven for 45 mins to 1 hr, or until the cake has risen and feels firm to the touch, and a skewer comes out clean after being inserted into the centre.
  4. Remove the cake from the oven and leave to cool in the tin for 10-15 mins, then transfer to a wire rack to cool completely.

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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 390(kcal)
  • Fat 20.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(244 ratings)

Your comments

Fiona Paterson

No idea what I did wrong reading all these comments but this has to be the worst cake I've made - ever! Dry, dry, dry & with consistency of a house-brick, despite the 3 eggs & 6oz butter. I dusted the cherries in flour before adding to the mix, but they still sank to the bottom. Recipe now in the bin - I won't be trying it again. HUGE disappointment, but it looked lovely.

Helen ups

Not good with plain flour. Thick, stodgy and still not cooked through after an hour in the oven!!

Lindsay Young

Hi I want to make 10 mini loaves can I use this recipe and just separate the mixture into mini loaves tins ??


Made once with plain today didn't rise so baked again with self raising and a little baking powder success will bake again soon


make in oven at mom will let you know

trish bromley

iv cooked this cake and it was gorgeous, took it to work , it was gone in seconds


tried this cake today but it came out quite stodgy might try SR flour next time


I made this cake last week was absolutely dead easy and tasted beautiful so good i'm going do another one today xx


hi could I add walnuts to this cake

Katy goodtoknow Recipes

Hi Tiasmum, yes you can leave out the coconut. I wouldn't advise making it in a 1lb loaf tin as the quantities won't scale down exactly. Hope that helps.


Can I make this without the coconut? How long would I cook it for if I used 1lb loaf tins. Thank you


This turned out gorgeous, though i decided to use self raising flour as opposed to plain. Mine took 90 minutes to bake too.

Chris Yardley

should it really be plain flour with no baking powder? Might try it with self raising.


This cake is sooooo easy to make and is delicious. Everyone who's tried it agrees, this will be a recipe to keep. Cooking time takes a while though.


Stop the cherries from sinking by coating them with flour or icing sugar before dropping them in the mix.

Rose Grant

Hi, I have been looking for a recipe for cherries and desicatted coconut for a while and i found this it is so easy to make, I will let you know how it turns out. Rose

Tracy Harp

how do you stop cherries sinking? thanks

Joanna Griffiths

My mother has been looking for this recipe for years, she used to make it when I was a child. She did used to sprinkle the top with brown sugar though but I remember it being gorgeous, i'll let ypu know how it turns out.

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