Gluten free cherry and coconut cake
A buttery coconut cake studded with glace cherries, soft and moist even gluten free.
- Time1 hr 15
- LevelEasy
- Costabout £0.33 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 18 cm round tin.
- 2
Toss the cherries in 1 tbsp of the flour so they do not sink.
- 3
Beat the butter and sugar until pale. Beat in the eggs one at a time.
- 4
Fold in the flour, baking powder, xanthan gum, coconut, cherries and milk.
- 5
Spoon into the tin, level the top and bake for 55 minutes, until golden and a skewer comes out clean.
55 min - 6
Cool in the tin for 15 minutes, then turn out and cool fully.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.