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Coconut, Almond & Cherry Cake

A moist, fragrant almond and coconut cake studded with cherries and topped with flaked almonds

GF❄ Freezer Friendly

17 May 2026

This is one of those cakes that disappears fast. Almond meal and desiccated coconut give it a wonderfully moist, dense crumb, while lime zest adds a bright, fragrant note. Cherries are folded through and flaked almonds scattered over the top for a golden, nutty finish. It's naturally gluten free and keeps beautifully for days — if it lasts that long.

Ingredients

12 serves

200g almond meal
60g desiccated coconut
250g caster sugar
80g GF plain flour
½ tsp baking powder
¼ tsp salt
4 eggs
200g butter, softened
1½ tsp vanilla
Zest of 2 limes
300g cherries, pitted
40g flaked almonds

Method

1
Preheat the oven to 170°C. Grease and line a 20cm square cake tin.
2
Beat the butter and sugar together until pale and fluffy.
3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and lime zest.
4
Fold in the almond meal, coconut, GF flour, baking powder, and salt until just combined.
5
Fold through the pitted cherries.
6
Pour the batter into the prepared tin and smooth the surface. Scatter the flaked almonds evenly over the top.
7
Bake for 50 minutes, until golden and a skewer inserted in the centre comes out clean. Cover loosely with foil if the top is browning too quickly.
8
Cool in the tin for 10 minutes before turning out.

Kitchen Notes

This cake keeps beautifully wrapped at room temperature for up to 4 days. It also freezes well. Fresh cherries are wonderful in season, but a 680g jar of pitted cherries (well drained) works perfectly year-round.

What I'd serve with this

With a dusting of icing sugar and a dollop of cream or crème fraîche. Also wonderful with a cup of tea.