Iced Cherry Coconut Loaf Cake

I adore pretty things. Whether it be polka dot plates, wild flowers in a jug, or brushing my hands on cow parsley while out for a walk. Given a choice my garden will always be full of old english roses and rambling honeysuckle, rather than neatly edged borders containing structural plants. This relaxed approach is, I believe, reflected in my baking. A drizzle of icing here and there makes a cake not only beautiful, but shouts that it is homemade. Here, my Iced Cherry Coconut Loaf Cake not only looks pretty but tastes pretty good too!

FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake

A rich buttery coconut cake, packed full of glacé cherries, simply decorated with glacé icing and more cherries. Yet it looks like an afternoon tea party. In fact this cake makes me want to get out my best china, string bunting everywhere and hold a garden party. Why? Because it is such a cheerful, pretty and delicious cake. THE perfect cake to share.

FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake

I rather enjoy baking loaf cakes such as this Mascarpone Topped Carrot Cake. The loaf tin makes them easy to slice and perfect for packing up and taking on a picnic. Also, should the cake need to be shared further than anticipated, each slice can easily be cut in half. When I look at the photographs of this Iced Cherry Coconut Loaf Cake they make me smile. Any cake that does that is a winner in my book.

FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake.

Recipe: Iced Cherry Coconut Loaf Cake serves 8

For the cake:

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon halve quantity if using free flowing

1 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

125/4.5oz Sweetend Shredded Coconut – such as Bakers available from Amazon alternatively use the equivalent weight of desiccated coconut and add 3 tbsp whole milk to the cake batter

100g/4oz Glacé Cherries halved

250g/9oz Plain White Flour

2 tsp Baking Powder

To decorate:

175g/6oz White Icing Sugar (Confectioners sugar)

2 Tbsp Tap Water

10 Whole Glacé Cherries

Small Red Sugar Balls approximately 1 tsp

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

You will need approximately a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin for this recipe. Grease with butter and line the base with baking parchment.

  • First of all add the butter, sugar and salt to a large mixing bowl. Whisk together until the ingredients are fully combined, pale and creamy.
  • Now add 2 eggs, half the flour and vanilla extract. Whisk together until just combined.
  • Add the last 2 eggs and whisk to incorporate.
  • Finally add the remaining flour, baking powder, coconut and cherry halves. Toss the cherries in the flour, this will stop them sinking to the bottom of the cake during baking.
  • Fold all of the ingredients together (adding additional milk if using desiccated coconut) until they are combined.
FF Iced Cherry Coconut Loaf Cake
Making the cherry coconut cake batter.
  • Spoon cake batter into the prepared tin making sure the top is level.
  • Place the cake tin into the middle of the oven and bake for 1 hour – 1 hour 15 minutes. My cake took 1 hour and 10 minutes to bake.
  • The cake is baked when golden brown and an inserted skewer comes out clean.
  • As soon as the cake is baked remove from the oven and allow to cool in the tin.
FF Iced Cherry Coconut Loaf Cake
Baking the cherry coconut loaf cake.
  • Once the cake has cooled run a palette knife around the inside of the tin. Turn out the cake, remove the baking parchment and place on a rack over a baking tray.
  • Use a whisk to mix the icing sugar and water.
  • Spoon the thick glacé icing on to the top of the cake.
  • Add the glacé cherries to the iced cake.
FF Iced Cherry Coconut Loaf Cake
Decorating the Iced Cherry Coconut Loaf Cake.
  • Finally sprinkle over red sugar balls before the icing sets.
FF Iced Cherry Coconut Loaf Cake
The finished Iced Cherry Coconut Loaf Cake.
  • Put the cake to one side and leave to set.
FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake

Serve sliced and placed on your very best china, along with a freshly made pot of tea.

Store in an airtight container. Eat within 5 days.

If you have enjoyed this recipe for Iced Cherry Coconut Loaf Cake you may also like these:

Black Forest Cupcakes

FF Iced Cherry Coconut Loaf Cake
Black Forest Cupcakes

Iced Bakewell Tart

FF Iced Cherry Coconut Loaf Cake
Iced Bakewell Tart.

Strawberry Sweetheart Cake

FF Iced Cherry Coconut Loaf Cake
Strawberry Sweetheart Cake

I am not the world’s best cake decorator! Yet I’ve developed several strategies for making the cakes I bake look presentable. Because we eat with our eyes first AND as I mentioned, I like pretty things, cakes being one of them. For inspiration I follow several bakers and cake decorators on Twitter and Instagram. They are an invaluable source of tips, tricks and ideas. Likewise Pinterest is also full of inspiration. For me though nature is the greatest inspirer. None more so than my beautiful back garden.

What inspires you?

Have fun making, baking and creating your feasts.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Coconut White Chocolate Snowball Cupcakes

Today is the first day of December. Jack Frost has visited us the last few nights and Winter has well and truly arrived. Sparkling pavements and frosted windscreens add to the beauty of crystal clear, blue skies. Inspired by the frosty weather I made these Coconut White Chocolate Snowball Cupcakes. 

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes these are definitely not for throwing!

Vanilla and coconut sponge, topped with a whipped, white chocolate buttercream. Ooh that got your attention! Followed by a complete covering of sweetened coconut and dusting of edible Magic Sparkles. If you like coconut, I can guarantee you’ll love these cupcakes.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes full of flavour.

While the potential for these cupcakes to be overly sweet is hinted at, I can assure you that they aren’t. The sweetened ‘Angel Flakes’ coconut is not, as one would imagine, overly sweet. Rather, the taste is predominantly that of pure coconut, with a little addition of sweetness to enhance the flavour. Resulting in a perfectly balanced, delightful cupcake.

I have been unable to source the ‘Angel Flakes’ from regular shops or supermarkets. However, it is readily available to buy online, from Amazon. Desiccated coconut is a real no no for me. In fact, I find it much sweeter than the coconut used here. Of course, if you like the flavour, then feel free to substitute it in this recipe. Likewise, if you can get hold of freshly grated coconut, that also can be used.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes delicious any time of the year.

These cupcakes are a perfect bake for over the festive season. Why not bake up a batch and share them with your work colleagues or friends? I have yet to meet anyone who doesn’t enjoy a delicious, homemade cupcake. Christmas is the season for sharing, wouldn’t it be wonderful if we could extend that season throughout the whole year?

Recipe: Coconut White Chocolate Snowball Cupcakes makes 12

125g/4.5oz Unsalted Butter – softened

125/4.5oz Caster Sugar

Scant pinch of salt – I use Maldon

1/2tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

125g/4.5oz Plain White Flour

1.5 tsp Baking Powder

50g/2oz Sweetened Shredded Coconut

2-3tbsp Milk

For the frosting:

400g/14oz Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Vanilla Extract

2tbsp Very Hot Water

100g/4oz White Chocolate

Approximately 200g/7oz Sweetened Shredded Coconut

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • First, line a 12 hole cupcake tin with cupcake cases.
  • Next, in a large bowl add the butter, sugar and salt. Whisk until light and creamy.
  • Now add all 3 eggs and the vanilla extract. Then sift in the flour and baking powder. Next add the coconut and whisk until everything is just combined, adding 2 or 3 tablespoons of milk to achieve a soft, dropping consistency.
  • Place a dessertspoon of cake batter into each cupcake case.
  • Finally, put the cupcake tin into the centre of the preheated oven and bake for 20-30 minutes.
  • The cupcakes are baked when they are risen, golden and spring back from a light touch.
  • Once baked remove the cupcakes from the oven.
FF Coconut White Chocolate Snowball Cupcakes
Making the cupcake batter, filling the cases and baking the cupcakes.
  • Baking the cupcakes at a slightly higher temperature results in a domed rise. This is deliberate, as it helps the shape of a snowball later when icing and covering.
  • Remove the hot cupcakes from the tin and place on to a cooling rack.
  • While the cupcakes are cooling make the buttercream icing.
  • First, place the softened butter into a large bowl and then sift in the icing sugar. Now add 2 tablespoons of very hot water from a recently boiled kettle and one teaspoon of vanilla extract.
  • Whisk, starting on a slow speed and then gradually increasing, whipping until the buttercream is light and fluffy. Set to one side.
  • Next, break up the white chocolate and place in a heatproof, microwaveable bowl. Zap for 20 seconds at a time, stirring in between, until the chocolate starts to melt. Remove the bowl from the microwave and stir continuously. The residual heat will continue to melt the remaining chocolate.
  • Once the chocolate is completely melted pour it into the buttercream.
  • Now whisk the buttercream and chocolate together, gradually increasing the speed, until the frosting is fully combined and cooled.
  • Fit a piping bag with a round piping tip approximately 12mm in diameter.
  • Fill the bag with the whipped, white chocolate, buttercream. Set to one side.
  • Remember to wait until the cupcakes are completely cooled before icing.
  • To ice the cupcakes, start in the centre and pipe a double swirl (one on top of the other), keeping an even pressure on the piping bag. Continue until all of the cupcakes have been iced.
FF Coconut White Chocolate Snowball Cupcakes
Swirled white chocolate frosting on top of each cupcake.
FF Coconut White Chocolate Snowball Cupcakes
Sweetened Coconut and Magic Sparkles3 used to cover the cupcakes.
  • Next, weigh out the sweetened coconut into a bowl and break any clumps apart with your fingers.
  • To cover the first cupcake, hold it in your hand over the bowl of coconut. Use your other hand to cover the sides of the frosting with the coconut, gently pressing so that it sticks. Rotate the cupcake until the sides are covered with coconut, letting any excess drop back into the bowl. Now sprinkle a good amount over the top of the cupcake. Again pressing lightly so that it sticks to the buttercream. Continue until all of the cupcakes are covered in coconut.
  • Next, sprinkle over the edible sparkles. Add as much glitter as you like!
FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes that really do look like edible snowballs!

These delicious, fun cupcakes are ready to serve straight away. To store, place in an airtight container and eat within 4 days. Although they are at their very best eaten within the first 24 hours of making.

FF Coconut White Chocolate Snowball Cupcakes
Coconut White Chocolate Snowball Cupcakes too good to keep to yourself!

If you have enjoyed this recipe for Coconut White Chocolate Snowball Cupcakes you may also like these:

Gingerbread Frosted Ginger Christmas Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes

Maple Syrup Frosted Apple Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Maple Syrup Frosted Apple Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Coconut White Chocolate Snowball Cupcakes
Marshmallow Frosted Mango Cupcakes can be made gluten free.

Whilst these coconut cupcakes have been baked with the festive season in mind, they would be a delicious treat at any time of the year. Baked to be shared, with love stirred in abundance, these would also make a delicious treat for family, friends, or work colleagues. Since food always tastes better when it is shared, these cupcakes are ideal for sharing.

Whatever you are making, baking and creating in your kitchens, over this festive season, I hope you have lots of fun and laughter preparing your feast.

Sammie xx

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