Chocolate Cherry Coconut Cake
A rich and fudgy chocolate treat with bursts of juicy cherries—perfect as a cake or brownie for any occasion!
Chocolate and cherries are a match made in dessert heaven, and this Chocolate Cherry Cake/Brownie is the perfect way to enjoy their irresistible combination. Rich, fudgey chocolate pairs beautifully with the natural sweetness and slight tartness of cherries, creating a decadent treat that’s both indulgent and well-balanced. Whether you prefer it as a dense, brownie-like slice or a softer, more cake-like bake, this Thermomix recipe makes it quick and effortless to prepare. I know cherries can be hard to source year round in Australia, but go ahead and use dried cherries or craisins if you cannot get the fresh version.
Packed with deep chocolate flavor and bursts fresh juicy cherries, this cake is great from a flash weekend dessert table (cue the Killer Vanilla Ice Cream ) to lunch boxes (freeze for perfection at lunchtime) to afternoon tea with the girls. Serve it warm with a scoop of ice cream or enjoy it straight from the fridge for an even fudgier texture. However you slice it, this chocolate cherry delight is sure to become a favourite!
Need
- 100 Grams butter cubed BUY
- 100 Grams chocolate dark callets BUY
- 90 Grams dark brown sugar
- 1 Teaspoon vanilla bean paste BUY
- 80 Grams shredded coconut
- 120 Grams Self Raising flour BUY
- 1 eggs
- Handfuls dried cranberries (craisins) (optional)
- Enough fresh cherries to make you happy!
Do
- 1
Preheat oven to fan forced 170ºC. Line a 20cm square cake tin with paper that comes up over the sides for easy removal.
- 2
Place butter and chocolate into Thermomix bowl and chop for 3 sec/speed 6.
- 3
Scrape down sides of bowl and melt for 3 min/50ºC/speed 1.
- 4
Add remaining ingredients except cherries and blend for 6 sec/speed 4. Scrape down sides of bowl and repeat.
- 5
Spread batter into prepared tin and arrange halved Ccherries into the batter with cut side up.
- 6
Bake for 25 minutes or until inserted skewer comes out almost clean. (You want moisture for this cake.)
More
At this point, I was going to drizzle it with chocolate ganache, but truly, it barely made it to the photograph…so up to you. Serve with fresh cream or ice cream, and I am guessing this cake would improve over time…as in; would have been more moist the next day, because that is what coconut does….but I will never know!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
