Pink Cherry Coconut Cake
Indulge in the dreamy decadence of this Pink Cherry Coconut Cake, a show-stopping dessert that’s as visually stunning as it is delicious! Featuring moist, fluffy layers infused with creamy coconut milk, delicate pink hues, and bursts of sweet maraschino cherries, this cake is a tropical-inspired treat that’s perfect for celebrations or simply elevating your dessert game. Topped with a luscious coconut-vanilla frosting and garnished with whole maraschino cherries and a sprinkle of shredded coconut, this recipe delivers a delightful combination of flavors and textures. With just 30 minutes of prep time, this cake is surprisingly easy to make and guarantees to impress with its vibrant color, bold flavors, and elegant presentation. Perfect for birthdays, bridal showers, or any occasion that calls for a little extra sweetness!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups coconut milk
- 4 drops pink food coloring
- 0.75 cup maraschino cherries, chopped
- 1 cup sweetened shredded coconut
- 3 cups powdered sugar
- 0.5 cup unsalted butter, softened (for frosting)
- 3 tablespoons coconut milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 12 pieces maraschino cherries, whole (for garnish)
- 0.5 cup sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Add the pink food coloring and gently fold in the chopped maraschino cherries and shredded coconut, ensuring an even distribution throughout the batter.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the powdered sugar and softened butter together on medium speed in a large bowl until combined. Add the coconut milk and vanilla extract, and beat until the frosting is creamy and spreadable.
Once the cakes are completely cool, spread a layer of frosting onto the first cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Garnish the cake with whole maraschino cherries and sprinkle the top and sides with additional shredded coconut.
Refrigerate the cake for 30 minutes to set the frosting. Slice and serve. Enjoy your Pink Cherry Coconut Cake!
Nutrition Facts
Calories |
7974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 228.3 g | 1142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1506 mg | 502% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 1127.7 g | 410% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 847.5 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 264 mg | 20% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
