This cherry and coconut cake is a wonderfully soft and fruity dessert that features a moist pound cake with the flavours of sweet cherries and coconut.
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE | |
| Classic Universal Utility Cake Mix 15KG | 1.000kg |
| Egg | 0.200kg |
| Water (1) | 0.060kg |
| Desiccated Coconut | 0.030kg |
| Water (2) | 0.350kg |
| Morello Cherries | 0.500kg |
| TOPPING | |
| Desiccated Coconut | 0.005 kg |
| Morello Cherries | 0.050 kg |
102060 Classic Universal Utility Cake Mix 15kg
Combine the desiccated coconut and Water (1) in a small bowl to hydrate.
Combine cake mix, egg and water (2) in a bowl.
Using a paddle, blend on slow speed for 1 minute. Scrape bowl.
Blend on high speed for 3 minutes.
Blend on medium speed for 2 minutes.
Fold the soaked desiccated coconut through the batter.
Gently fold the morello cherries through, taking care not to crush them.
Deposit into a paper lined baking tin.
Garnish with desiccated coconut.
Bake at 175°C until baked through.
Transfer to wire rack to cool.
