Description
This Cherry Loaf with Coconut is a soft, buttery quick bread bursting with sweet cherries and tropical coconut flavor. Ideal for afternoon tea, brunch, or as a delightful dessert, this moist and colorful loaf cake offers a beautifully fragrant treat that’s easy to prepare and enjoy any time.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup cherries, chopped (fresh or maraschino, well-drained)
- ¾ cup sweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the loaf after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to create your dry base.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted and cooled unsalted butter, eggs, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix carefully just until combined, avoiding overmixing to keep the loaf tender.
- Fold in Cherries and Coconut: Gently fold in the chopped cherries and shredded coconut into the batter to distribute them evenly without breaking the fruit.
- Fill Pan and Smooth Top: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50–55 minutes or until a toothpick inserted into the center of the loaf comes out clean, indicating it’s fully cooked through.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Toss cherries in 1 tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the loaf.
- Pat maraschino cherries dry very thoroughly to avoid excess moisture in your batter.
- Frozen cherries can be used directly without thawing, which can help keep the batter from becoming too wet.
- Store the loaf covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- This cherry coconut loaf freezes well for up to 2 months; wrap tightly and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
