Cherry coconut almond cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 47) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème fraîche whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil for coconut oil.

  • thefritschkitchen on May 09, 2026

    Love this cake - I subbed almond extract for the coconut, because I love almond extract ?? I also used yogurt in place of the buttermilk. Moist and delicious

  • mirjoy on February 03, 2026

    One of my favorites from this book! My husband doesn’t love coconut, so I used 1 tsp almond extract instead of coconut extract and left the coconut flakes off the top of the cake and it was wonderful.

  • Jviney on July 09, 2025

    Wowza, this is such a good cake. Made with the coconut extract and coconut oil, didn’t have the sliced almonds for the top and that was a bummer but it was so very yummy. My cherries ended up somewhere in the middle of the cake.

  • gootenbeez on June 30, 2025

    Delicious! Used frozen cherries and buttermilk powder (mixed with water). I didn't use the optional coconut extract, but will try with coconut oil next time. The batter seemed very thin. Cherries sank to the bottom but the rest of the toppings stayed on top. The best part was the sugary almond slices on top.

  • Breannetuttle on July 29, 2024

    This was a good cake, but all my almonds and cherries on top sunk to the bottom of the cake. It looked pretty going into the oven but looked very plain coming out since the toppings disappeared. I’d seriously double the amount of cherries next time.

  • takemori on May 12, 2024

    Blitzed almonds with coconut to make the flour/hide coconut texture from SO who dislikes it, reduced sugar and water in buttermilk, added syrup from maraschino cherries to counteract the loss of liquid, halves vanilla extract to 1/2 tsp, added 1/2 tsp almond extract, used 1 cup mixed berries, and finally added 2 tsp powdered mahleb to accentuate the cherry flavor

  • jenmacgregor18 on June 03, 2023

    I had some sweet cherries and buttermilk to use up, so I gave this a go. This cake was very rich and tender with a crispy top from the sugar, coconut, and almonds. It had a fantastic coconut flavor, while the almond was more subtle. Even though I typically prefer tart cherries in desserts, the sweet cherries here were a great foil in both texture and flavor. I would add a bit more cherries next time. But it's a delicious cake as is.

  • Skamper on April 17, 2021

    Made a half recipe in a 6" round and it baked very unevenly. Tasted good though, so I'd try again, maybe using a bit more cherries than called for.

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