22/11/2020

Cherry Coconut Slab Cake

A simple-to-make coconut cake made special with the addition of plump fresh cherries.

Makes:

1 slab cake

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

125g butter, melted
1/2 cup natural Greek style yogurt
4 eggs
1 cup sugar
1 cup self raising flour
1 cup moist flakes shredded coconut
500g fresh cherries, pitted*
2 tablespoons raw sugar
icing sugar and natural yogurt, for serving

Method

Butter and line the base a slab tin with baking paper (approx 32cm x 23cm rectangular tin, or similar). Lightly whisk butter, yogurt and eggs together until smooth. Stir in sugar, flour and coconut. Pour into slab tin. Toss cherries with sugar and arrange on top of cake batter. Bake at 180°C for 25-30 minutes until golden brown and cooked when tested. Allow to cool for 5 minutes before turning out onto a wire rack to cool. Dust with icing sugar and serve cut into squares with a dollop of yogurt.

Tips

*It’s worth investing in a cherry pitter utensil to pit fresh cherries most effectively.

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