Pink Cherry Coconut Cake
The pink color of this cake comes from the addition of pink food coloring, giving it a vibrant and fun appearance.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Pink Cherry Coconut Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a cake pan.
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In a bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until well combined.
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Fold in the chopped cherries, shredded coconut, and pink food coloring.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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Once cooled, spread whipped cream over the top of the cake and garnish with fresh cherries if desired.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
