Delia Smith Cherry and Coconut Cake

This Delia Smith Cherry and Coconut Cake is a classic British bake with a soft, buttery crumb, bursts of sweet glacé cherries, and a gentle coconut flavour throughout. The texture is light yet moist, with a lightly golden top and a tender slice that keeps well for days. It is an easy, reliable cake suitable for beginner bakers, with simple mixing and straightforward steps. From start to finish, it takes about 1 hour and 15 minutes.

Ingredients

For the cake

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
50g desiccated coconut
100g glacé cherries, rinsed, dried, and halved
2 tbsp milk
1 tsp vanilla extract

For the tin

Butter, for greasing
Baking parchment

How to Make Delia Smith Cherry and Coconut Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment. Place a shelf in the middle of the oven so the cake bakes evenly.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until pale, light, and fluffy. This step helps create a soft texture.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add a spoonful of the flour if the mixture starts to curdle.
Fold in dry ingredients: Gently fold in the self-raising flour and desiccated coconut using a spatula. Mix just until combined to keep the cake light.
Add cherries and flavouring: Stir in the halved cherries, milk, and vanilla extract until evenly distributed through the batter.
Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 45 to 50 minutes, until golden and a skewer inserted into the centre comes out clean.
Cool: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips for Best Results

How do I stop the cherries sinking?

Rinse, dry, and lightly coat the cherries in a teaspoon of flour before folding them into the batter. This helps keep them evenly suspended.

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the recommended time and remove it as soon as the skewer comes out clean.

Can I make this cake extra coconutty?

You can sprinkle a little desiccated coconut over the top before baking for extra flavour and texture.

Serving Suggestions

Serve plain with a cup of tea
Dust lightly with icing sugar before serving
Enjoy with softly whipped cream on the side

Storage

Room temperature

Store the cake in an airtight container at room temperature for up to 3 days.

Refrigerator

The cake can be refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap the cooled cake tightly in cling film and foil, then freeze for up to 3 months. Defrost overnight at room temperature.

Nutrition

Calories: 360 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 19g
Saturated fat: 11g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, use a lined 900g loaf tin and bake for 55 to 65 minutes. Check with a skewer before removing from the oven.

What tin size works best for this cake?

A 20cm round cake tin gives the ideal depth and even baking.

Can I use fresh cherries instead of glacé?

Fresh cherries can be used, but they should be pitted, chopped, and well dried to avoid excess moisture.

Is this cake suitable for children?

Yes, it is gently sweet and mild in flavour, making it suitable for all ages.