Cherry Cake with Coconut Icing

Cherry Cake with Coconut Icing

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18 people made this

A lovely cherry cake that uses maraschino cherries and a cream cheese-cherry-coconut icing. Very festive and pretty to look at.

Debbie Crawford

Serves: 14 

  • 310g copha
  • 6 eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 3 cups (600g) white sugar
  • 3 3/4 cups (470g) plain flour
  • 3/4 cup (180ml) milk
  • 3/4 cup (190g) maraschino cherries, chopped
  • 85g cream cheese
  • 55g butter, softened
  • 2 cups (250g) sifted icing sugar
  • 1/4 cup maraschino cherries, chopped
  • 1/2 cup shredded coconut

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. In a large bowl cream the copha and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the vanilla.
  2. In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
  3. Pour batter into a greased ring tin and bake at 180 degrees C for 1 1/2 hours.
  4. To make the icing: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the icing sugar. Stir in the 1/4 cup cherries and coconut. Ice cake when cool.

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Reviews (1)


I wonder if this recipe is sincere - copha and 3 cups of sugar! - it was far to sweet and heavy. It did not pour into the tin, but had to be spooned in and was too big for the ring tin. I had to throw the cake(s) out - what a waste. - 16 Jul 2011

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