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.
Ingredients
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
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