Cherry Coconut Almond Cake : A Soft, Nutty Summer Snack Cake

The Cake That Captures Summer: Cherry Coconut Almond Cake

Hey there, friend! Isla here from BiteTide. Can we talk about the magic that happens when summer fruit meets a cozy, nutty cake? Today, I’m beyond excited to share a recipe that’s become my absolute go-to for potlucks, lazy Sunday afternoons, and those “I need something sweet STAT” moments. This isn’t just any cake. This is my Cherry Coconut Almond Cake – a soft, tender, beautifully humble snack cake that tastes like a sunny day feels.

Imagine this: a moist, delicate crumb, thanks to a dream team of almond flour and shredded coconut. Juicy, tart-sweet cherries that burst in every bite. A golden, sugared top with just the right amount of crunch from sliced almonds. It’s the kind of cake that doesn’t demand a fancy occasion. It creates the occasion. The best part? It comes together in one bowl (minimal cleanup, my love language) and bakes in under an hour. Whether you’re a seasoned baker or just finding your flour legs, this recipe is your new best friend. So, tie on your apron, and let’s ride this delicious flavor wave together!

Cherry Coconut Almond Cake : A Soft, Nutty Summer Snack Cake

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• Author: islamerrick
• Total Time: ~50 mins

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Description

This Cherry Coconut Almond Cake is the kind of treat that vanishes faster than you’d expect—because every slice is irresistibly tender, subtly sweet, and bursting with cherry goodness. Almond flour and shredded coconut create a moist, delicate crumb that’s perfect for snacking, dessert, or even breakfast (yes, it’s fruit and nuts—totally counts). Made in one bowl and in under an hour, it’s dangerously easy to whip up…and even easier to devour.

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Ingredients

Scale 1x2x3x

¾ cup (150 g) + 1½ tsp sugar

2 large eggs

1 cup (240 ml) buttermilk, shaken

½ cup (120 ml) neutral oil

1 tsp vanilla extract

¾ tsp kosher salt

1 cup (128 g) all-purpose flour

½ cup (55 g) almond flour

½ cup (40 g) + 1 tbsp unsweetened shredded coconut

2 tsp baking powder

1 cup (140 g) halved fresh or frozen cherries

2 tbsp sliced almonds

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Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.

In a large bowl, whisk sugar and eggs until foamy (about 1 minute). Add buttermilk, oil, vanilla, and salt. Whisk again.

Add all-purpose flour, almond flour, ½ cup coconut, and baking powder. Stir until fully combined.

Pour batter into pan. Scatter cherries on top. Sprinkle with remaining coconut, sliced almonds, and 1½ tsp sugar.

Bake for 35–45 minutes, until golden and a tester comes out clean.

Cool in pan for 15 minutes, then transfer to a wire rack.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Dessert

Grandma’s Porch & The Joy of Imperfect Baking

This cake always takes me straight back to my Grandma Elara’s screened-in porch. Summers were a symphony of buzzing flies, the distant crash of waves, and the constant, sweet scent of something baking. Grandma never followed a recipe to the letter. Her cooking was a “little of this, a handful of that” art form. One particularly hot afternoon, she was determined to make a cherry pie, but her crust turned… rebellious. With a wink, she mashed the buttery dough into a pan, stirred in the cherries, and topped it with a haphazard mix of coconut and almonds she found in the pantry. “We’re calling it a *snack cake,* darling,” she declared. It was lopsided, juicy, and utterly perfect.

That’s the spirit I channel every time I make this cake. It’s forgiving, flexible, and full of heart. My version is a slightly more structured homage to her kitchen chaos, but the soul is the same: food doesn’t have to be perfect to be absolutely wonderful. It just has to be made with a dash of joy and shared with someone you love.

Gathering Your Flavor Crew: Ingredients & Insights

Here’s what you’ll need to bring this sunshiney cake to life. I’ve included my favorite chef notes and swaps so you can bake with confidence!

• ¾ cup (150 g) + 1½ tsp sugar: We use most in the batter for sweetness, and that little extra 1½ tsp is for sprinkling on top. It creates a delightful, shimmery, slightly crisp crust. Chef’s Tip: Don’t skip the sprinkle! It’s a game-changer for texture.
• 2 large eggs: Our binding agents and structure-builders. Make sure they’re at room temperature for a smoother, more emulsified batter. Quick Hack: Place cold eggs in a bowl of warm water for 5-10 minutes.
• 1 cup (240 ml) buttermilk, shaken: The secret weapon for incredible tenderness and a subtle tang. No buttermilk? No panic! Make a “sour milk” by adding 1 tbsp lemon juice or white vinegar to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5 minutes until curdled.
• ½ cup (120 ml) neutral oil: Like vegetable, canola, or light olive oil. Oil keeps this cake supremely moist for days, much more so than butter. It’s the key to that melt-in-your-mouth crumb.
• 1 tsp vanilla extract: The warm, aromatic backbone. Feel free to use almond extract for an even nuttier punch—just use ½ tsp so it doesn’t overpower.
• ¾ tsp kosher salt: Crucial. Salt isn’t just for savory food; it makes all the flavors pop and balances the sweetness. If using fine table salt, reduce to ½ tsp.
• 1 cup (128 g) all-purpose flour: The main structure. For best results, fluff your flour with a spoon, spoon it into the measuring cup, and level it off. No packing!
• ½ cup (55 g) almond flour: Hello, nutty flavor and rich, tender texture! Almond flour adds protein and moisture. Make sure it’s fine, blanched almond flour, not coarse almond meal.
• ½ cup (40 g) + 1 tbsp unsweetened shredded coconut: We fold most into the batter and reserve a tablespoon for the pretty, textured top. Unsweetened lets the cherry flavor shine. If you only have sweetened, reduce the sugar in the batter by a tablespoon.
• 2 tsp baking powder: Our leavening agent for a good rise. Check the date on your can—old baking powder won’t give you the lift you need.
• 1 cup (140 g) halved fresh or frozen cherries: The star! Frozen cherries are a fantastic year-round option—no need to thaw, just toss them in frozen to prevent bleeding. Pitted and halved is key. Pro Tip: Toss them in a pinch of the measured flour to help them stay suspended in the batter.
• 2 tbsp sliced almonds: For that gorgeous, toasty crunch on top. You can also use slivered almonds.

Let’s Bake! Simple Steps to Snack Cake Heaven

Ready? This is where the fun happens. I’ll walk you through each step with all my favorite kitchen hacks.

1. Preheat & Prep: Fire up your oven to 350°F (175°C). This is non-negotiable for even baking. While it heats, grease an 8-inch square baking pan. Now, here’s my foolproof trick: line it with parchment paper. Cut a strip that fits the width and hangs over the two long sides. This creates a “sling” that lets you lift the entire cake out coolly and cleanly once it’s baked. No struggling, no broken cake. You’re welcome.
2. The “Muffin Method” Magic: In a large bowl, whisk together the ¾ cup sugar and eggs for a full minute. You want them pale, foamy, and slightly thickened. This incorporates air, which helps with the cake’s structure. Then, stream in the buttermilk, oil, vanilla, and salt. Whisk it all until it’s a smooth, happy, homogenized liquid. See? We’re already halfway there.
3. Dry Team Assemble: Right into that same bowl (one-bowl wonder, remember?), add the all-purpose flour, almond flour, the ½ cup of shredded coconut, and the baking powder. Here’s the key: switch to a spatula. Gently fold the dry ingredients into the wet until *just* combined. A few streaks of flour are okay—overmixing is the enemy of tenderness! We want a soft, thick, luscious batter.
4. Batter Up & Decorate: Pour your beautiful batter into the prepared pan and smooth the top. Now, artfully scatter those halved cherries over the surface. They’ll sink in just the right amount as they bake. Finally, sprinkle the top with that reserved 1 tbsp of coconut, the sliced almonds, and the remaining 1½ tsp of sugar. This isn’t just decoration; it’s building flavor and texture layers.
5. Bake to Golden Perfection: Slide the pan into the center of your preheated oven. Bake for 35-45 minutes. Ovens vary, so start checking at 35. The cake is done when the top is a deep golden brown, the edges pull away from the pan slightly, and a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). Your kitchen will smell like a dream.
6. The Patience Payoff (The Hardest Step!): Let the cake cool in the pan on a wire rack for a full 15 minutes. This allows it to set so it doesn’t fall apart. Then, use those parchment paper slings to gently lift the cake out onto the rack to cool completely. I know, I know, you want a warm slice. But letting it cool ensures clean cuts and allows the flavors to settle. Trust me on this one.

How to Serve This Slice of Sunshine

This cake is a superstar all on its own, served simply in squares right out of the pan. For an extra touch of magic, here’s how I love to plate it: Place a square on a pretty plate. Dust it with a whisper of powdered sugar or add a dollop of lightly sweetened whipped cream. If you’re feeling decadent, a drizzle of warm vanilla glaze (just mix powdered sugar with a little milk and vanilla) takes it over the top. It’s perfect with a cup of strong coffee in the afternoon or as a not-too-sweet ending to a summer BBQ. And yes, I’ve absolutely had it for breakfast—it’s basically fruit and nuts, right?

Make It Your Own: Flavor Twists & Swaps

The beauty of this cake is its versatility. Ride a different flavor wave with these easy twists:

• Berry Bliss: Swap the cherries for an equal amount of fresh blueberries, raspberries, or blackberries.
• Citrus Zing: Add the zest of one lemon or orange to the wet ingredients for a bright, sunny note.
• Chocolate Chip Joy: Fold in ½ cup of dark or white chocolate chips with the dry ingredients for a sweet surprise.
• Gluten-Free Friendly: Use a 1:1 gluten-free all-purpose flour blend in place of the regular AP flour. The almond flour and coconut already do most of the heavy lifting!
• Dairy-Free Delight: Use your favorite plant-based milk + acid for the buttermilk substitute, and ensure your chocolate chips (if using) are dairy-free.

Isla’s Kitchen Confidential: Notes & Stories

This recipe has evolved from that first lopsided porch creation into my most-requested treat. I’ve learned a few things along the way! First, I used to mix the cherries into the batter, but I found they all sank to the bottom. Scattering them on top is not just pretty—it’s strategic. They sink just enough to distribute perfectly. Second, this cake’s flavor actually gets better on day two. The coconut softens, the almond flavor deepens, and the crumb becomes even more tender. Store it covered at room temperature.

One time, my neighbor’s kid came over while it was cooling. He stared at it with such hope that I let him have the first, still-warm corner piece. The look of pure joy on his face, with a smear of cherry juice on his cheek, is why I do this. Food is connection. Even if your cake cracks a little on top (mine sometimes does!), it’s made with love, and that’s the most important ingredient.

Your Questions, Answered!

Q: My cherries sank to the bottom! What happened?
A: This is the most common cake mystery! To prevent it, make sure your batter is nice and thick (not overmixed and runny). Tossing your cherry halves in a light dusting of the measured flour before scattering them on top gives them a “grip” to stay put. Using frozen cherries (without thawing) also helps.

Q: Can I use a different pan size?
A: Absolutely! A 9-inch round cake pan will work; the bake time may be 5-10 minutes shorter. For a loaf pan (9×5), the bake time will be longer, likely 50-60 minutes. Just keep an eye on it and use the toothpick test.

Q: My cake is browning too fast on top but isn’t baked inside.
A> Ovens can be sneaky! If the top is getting too dark, loosely tent a piece of aluminum foil over the pan for the last 15-20 minutes of baking. This will shield it and allow the center to cook through without burning the top.

Q: Can I make this dairy-free?
A> You sure can! Use the “sour milk” hack mentioned in the ingredients list with your favorite unsweetened plant-based milk (almond or oat milk work great). Just avoid strongly flavored milks like coconut milk beverage, as it might clash.

Nutritional Info (Approximate, Per Serving)

Servings: 9 | Prep Time: 10 mins | Bake Time: 40 mins | Total Time: ~50 mins
Calories: 310 | Fat: 17g | Saturated Fat: 4g | Carbs: 35g | Sugar: 17g | Protein: 6g | Fiber: 3g | Sodium: 190mg