Bundt cake with cherries
If you are looking for a cake that can be served with an afternoon tea, you must try this Bundt cake with cherries and coconut. This cake is made by mixing margarine with eggs and flour. Next, cherries are added to the finished cake batter and then the cake goes to the oven for 25 minutes. After that time, yoghurt, coconut cream and more cherries are added.
Thanks to the addition of yoghurt and coconut cream, this cake is not dry but quite the opposite, it is deliciously moist. The cake is slightly sweet with a hint of citrus and coconut of course. You can make the cake batter very fast and its preparation does not require extreme culinary skills.
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Bundt cake with cherries and coconut.
Cake batter:
- 250 g unsalted margarine
- 250 g icing sugar
- zest of 1 lime
- 4 eggs
- 250 g all-purpose flour
- 1 teaspoon of baking powder
- 200 g pitted cherries
Yoghurt-coconut filling:
- 100 g shredded coconut
- 2 eggs
- 100 g icing sugar
- 200 g Greek yoghurt
- 400 g pitted cherries
Coconut sprinkle:
- 50 g unsalted margarine
- 100 g shredded coconut
How to make bundt cake with cherries.
Bundt cake: put soft margarine, icing sugar and grated lime zest into a bowl. Rub until the ingredients are fluffy. At that point, add one egg at the time, while rubbing constantly. Finally, add the flour and baking powder. Mix thoroughly, then add the pitted cherries. Put the cake batter into a baking tin lined with baking paper and put it in an oven preheated to 180 degrees Celsius. Bake the cake for 25 minutes.
Yoghurt and coconut cream: whisk the eggs with icing sugar, Greek yogurt and coconut. Make sure that all the ingredients are well combined.
Coconut topping: melt the margarine, add coconut flakes to it and mix.
After 25 minutes, remove the part-baked cake from the oven. Spread the yoghurt and coconut cream on top of the hot cake. Next, place 400 g of cherries in it and sprinkle with shredded coconut.
Put the cake back in the oven for another 25 to 30 minutes.
Good to know when making bundt cake with cherries.
The baking tin that I used measured 25 by 35 centimetres.
Instead of cherries, you can use sour cherries or gooseberries, both will work just as well in this cake.
It is important that after partially baking the cake, it is removed from the oven and the yoghurt and coconut cream, cherries and shredded coconut are placed on it very quickly. The cake should be kept out of the oven for as little time as possible.
Do you like Bundt cakes? If so, try our recipe for Chocolate kouglof.
