Chocolate Cherry Coconut Cake

Rated:

I am loving all those cherries in Aussie supermarkets right now. I was talking to my green grocer and apparently some bans have been lifted by the Australian powers that be and so we are able to have imported American cherries in winter…I am a bit of a Slow Foodie, so I momentarily took pause over the arrival of these in my local…but the thought was dismissed when I saw the beautiful quality of them, and hell, they are cheaper than ours in the height of the season. I expect I'll be complaining about the Aussie price come summer! In the meantime, cherries are featuring heavily on here…hope you don't mind!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!

Need

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 6. Scrape down sides of bowl and repeat.

5  

Spread batter into prepared tin and arrange cherries into the batter with stalks poking out.

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!

More Bakery

That's all the recipes!

No more recipes to load