Coconut cherry cake

  • 100 g Butter
  • 1 Pack (225 g) Coconut rusks
  • 14 sheet white gelatine
  • 500 g Sour cherries (or sweet cherries)
  • 1 untreated lemon
  • 200 ml Cherry juice or nectar
  • 175 g Sugar
  • 1 cinnamon stick
  • 300 g whipped cream
  • 1 pack (200 g) double cream cheese
  • 1 Can (s) (425 ml) Coconut milk 'creamy'
  • 2 packet vanillin sugar
  • 20 g Coconut chips, some sweet cherries and mint to decorate
60 minutes
Melt the butter. Finely crumble coconut rusks and mix well with the melted butter. Place a springform ring (26 cm Ø) on a cake plate and press the crumbs evenly onto the base. Approx. Chill for 1 hour. In the meantime, soak the gelatine in cold water. Wash the cherries, drain them well and remove the stones from them. Wash the lemon thoroughly and remove itPeel off half of the peel in a thin spiral. Bring to the boil together with cherries, cherry nectar, 100 g sugar and cinnamon stick in a saucepan. Approx. Simmer for 1 minute, pour into a bowl, remove the cinnamon stick and lemon peel and stir in 7 sheets of squeezed gelatin. Let cool down until the compote starts to gel. In the meantime, whip the cream for the coconut cream and put in a cool place. Gradually stir the cream cheese with coconut milk until smooth. Finely rub the peel of the remaining lemon and squeeze 1/2 lemon (2 tablespoons of juice). Mix the lemon juice and zest, vanilla sugar and remaining sugar with the coconut cream. Squeeze out the remaining gelatine, dissolve and mix with a little cream. Then stir into the rest of the cream. Chill the cream for 5-10 minutes until it starts to gel. Then fold in the cream and pour half of the cream on the cooled base. Spread 2/3 of the cherries (must also almost gel) on top. Put the rest of the cream on the cherries and put the rest of the compote on top as a blob. Now pull through in a spiral with a fork (like with a marble cake). Chill the cake for 4-5 hours, remove from the springform pan. Garnish with toasted coconut chips, a few sweet cherries and mint if you like. Makes approx. 12 pieces
Waiting time approx. 5 hours. Per piece (12) approx. 1680 kJ / 400 kcal. E 6 g / F 24 g / KH 39 g
Attention: The cake could only be tried with sweet cherries. With sweet cherries it was about 300 ml of juice and 6 sheets of gelatine. Sour cherries give more juice, therefore 7 sheets of gelatine. try with fresh sour cherries next year
1 portion approx:
  • 380 kcal
  • 1590 kJ
  • 6 g protein
  • 23 g fat
  • 37 g carbohydrates


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