Indulge in a classic New Zealand treat with our Cherry Ripe Cake recipe! This delicious cake features rich cherry and coconut cake layers and topped with a chocolate frosting. Our easy-to-follow recipe guide will show you how to create this delicious cake in the comfort of your own home. Perfect for a special occasion or a sweet treat, this Cherry Ripe Cake is the ultimate way to enjoy a unique and satisfying New Zealand dessert.
Meanwhile, cherry season is nearly over and it's awfully sad, so let's make this cherry cake that is subtly sweet and relish the beauty of this ingredient. Truth be told, cherries are incredibly expensive in New Zealand so I never buy them there. Suffice to say my mother would give in and buy one box of them, discounted, maybe once every three summers and because she loved them so much I always felt they were her treat so have only been able to enjoy this fruit whilst living overseas.
Why you'll love this cake
Fruity and Indulgent
Our Cherry Ripe Cake recipe features cherry and coconut layers, filled with sweet and juicy cherries juice and topped with a chocolate frosting. It's a great way to indulge in a dessert that's packed with flavor and decadence.
Perfect for Any Occasion
This Cherry Ripe Cake is perfect for any occasion, whether it's a special holiday or just a sweet treat for yourself. It's a unique and flavorful cake that's sure to impress your guests. Plus, it's a great option for anyone who wants to try something new and delicious!
Easy to Make
Despite its impressive taste, this Cherry Ripe Cake is actually quite easy to make and requires no unusual ingredients. Our step-by-step recipe guide will walk you through every step, so you can create this delicious cake with confidence.
Tips for the best Cherry Ripe Cake
Homemade juice is best here: The cherry juice in this recipe is homemade by simply blending pitted cherries, that way you ensure you control how sweet, approximately 1 ¼ cups of fresh cherries make enough juice for the cake and soak in this.
The cake can be made ahead: You can make the cake a day ahead, but the soak should be done while warm and then refrigerate until an hour before you frost.
What to do with the leftover cake pieces: With the remaining cake pieces and frosting, you can make a batch of cake truffles, roll in cocoa powder or desiccated coconut as per the below image.
More cherry recipes you'll love
White Chocolate Cherry Semifreddo
How to make Cherry Ripe Cake:
Greaseproof a cookie or bar tin with baking paper and preheat the oven to 180ºC/350F.
Place the butter and sugars in a bowl and beat until light and creamy, approximately 1 minute.
Add in 1 egg and beat until combined, approximately 1 minute.
Continue adding in the remaining eggs, one at a time until smooth and fluffy.
Add in the vanilla extract and beat to combine until creamy.
Toss in the desiccated coconut, flour and baking powder and beat on low until just combined and no dry portions remain in the edge or base of your bowl.
Lastly, add the cherry juice and beat on low until just combined.
Pour the cake batter evenly into the cake tin (it will be quite thick) and bake for 30 minutes or until golden on top and a skewer comes out clean.
Remove and allow to cool.
Meanwhile, combine the remaining cherry juice, coconut milk and sugar in a pouring bowl and evenly pour over the cake slowly while it's still warm.
Set the cake aside to cool fully. Cut out two layers from the cake tin with a 5 inch cake cutter and then place in the freezer for at least 30 minutes.
To make the chocolate frosting, place the butter, confectioner's sugar, cocoa powder and salt in a bowl and whip until smooth and creamy, approximately 1 minute.
Add the melted chocolate and beat until combined.
To frost, place the bottom layer on a plate and spread half the frosting evenly over the top.
Add the top layer and spread the remaining frosting evenly over the top and on the edges, smoothing out.
Take a little cocoa powder and dab around the center.
Refrigerate for 1 hour to set the buttercream.
Slice and serve.
Cherry Ripe Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 10 1x
- Category: Cakes
Description
Cherry Ripe Cake is part inspired by a classic Kiwi bar and Christona Tosi by making one cake in a bar tin and slicing out with a cake cutter and then lathered in a chocolate frosting.
Ingredients
Cherry Ripe Cake
200 grams / 7 ounces butter, room temperature
100 grams / ½ cup superfine/caster sugar
70 grams / ⅓ cup brown sugar
4 medium eggs, room temperature
2 teaspoons vanilla extract
150 grams / 1 ½ cups desiccated coconut
320 grams / 2 cups plain flour
8 grams / 2 teaspoons baking powder
⅓ cup fresh cherry juice (see note)
Cherry Soak
2 tablespoons coconut milk
2 tablespoons fresh cherry juice (see note)
14 grams / 1 tablespoon superfine/caster sugar
Chocolate Frosting
230 grams / 2 cups confectioner’s/icing sugar, sifted
230 grams / 8.1 ounces butter, room temperature
37 grams / ⅓ cup cocoa powder
1 teaspoon sea or kosher salt
20 grams chocolate, melted and room temperature
Cocoa powder, to finish
Instructions
Cherry Ripe Cake
- Greaseproof a cookie or bar tin with baking paper and preheat the oven to 180ºC/350F.
- Place the butter and sugars in a bowl and beat until light and creamy, approximately 1 minute.
- Add in 1 egg and beat until combined, approximately 1 minute.
- Continue adding in the remaining eggs, one at a time until smooth and fluffy.
- Add in the vanilla extract and beat to combine until creamy.
- Toss in the desiccated coconut, flour and baking powder and beat on low until just combined and no dry portions remain in the edge or base of your bowl.
- Lastly, add the cherry juice and beat on low until just combined.
- Pour the cake batter evenly into the cake tin (it will be quite thick) and bake for 30 minutes or until golden on top and a skewer comes out clean.
- Remove and allow to cool.
Cherry soak
- Meanwhile, combine the remaining cherry juice, coconut milk and sugar in a pouring bowl and evenly pour over the cake slowly while it's still warm.
- Set the cake aside to cool fully. Cut out two layers from the cake tin with a 5 inch cake cutter and then place in the freezer for at least 30 minutes.
Chocolate frosting
- To make the chocolate frosting, place the butter, confectioner's sugar, cocoa powder and salt in a bowl and whip until smooth and creamy, approximately 1 minute.
- Add the melted chocolate and beat until combined.
- To frost, place the bottom layer on a plate and spread half the frosting evenly over the top.
- Add the top layer and spread the remaining frosting evenly over the top and on the edges, smoothing out.
- Take a little cocoa powder and dab around the center.
- Refrigerate for 1 hour to set the buttercream.
- Slice and serve.
- Enjoy!
Notes
Homemade juice is best here: The cherry juice in this recipe is homemade by simply blending pitted cherries, that way you ensure you control how sweet, approximately 1 ¼ cups of fresh cherries make enough juice for the cake and soak in this.
The cake can be made ahead: You can make the cake a day ahead, but the soak should be done while warm and then refrigerate until an hour before you frost.
What to do with the leftover cake pieces: With the remaining cake pieces and frosting, you can make a batch of cake truffles, roll in cocoa powder or desiccated coconut as per the below image.
Recipe by Roamingtaste
Nutrition
- Calories: 730 calories per slice
Keywords: cherry baking, coconut cake recipe, layer cake recipe
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