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 / 1/2 cup superfine/caster sugar
70 grams / 1/3 cup brown sugar
4 medium eggs, room temperature
2 teaspoons vanilla extract
150 grams / 1 1/2 cups desiccated coconut
320 grams / 2 cups plain flour
8 grams / 2 teaspoons baking powder
1/3 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 / 1/3 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 1/4 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