The title of the recipe
Coconut and Cherry Crumble Cake {#coconut-and-cherry-crumble-cake}
Description
A moist coconut cake filled with cherry compote and topped with a crunchy oat and brown sugar crumble.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
For the cherry compote:
- 1 cup fresh or frozen cherries, pitted
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
For the crumble topping:
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
Instructions
Preheat and prepare pans
Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans or one 9x13-inch baking dish.
Prepare the cherry compote
In a medium saucepan, combine cherries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
Make the crumble topping
In a small bowl, whisk together flour, oats, brown sugar, and cold butter until the mixture resembles coarse crumbs.
Assemble the cake and bake
Divide the batter evenly between the prepared pans or pour it into the baking dish. Spoon the cherry compote over the top of each cake layer or the entire casserole. Sprinkle the crumble topping evenly over the cherry compote.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- To toast coconut flakes, bake them in a single layer at 350°F (180°C) for 5-7 minutes, or until lightly browned.
- If using frozen cherries, thaw and pat dry with paper towels before using.