This is adapted from a recipe by Honey & Co. I have wanted to try this combination of cherry, coconut and almonds as it seemed promising. And it was. It’s a wonderfully moist cake and although the recipe called for fresh-pitted cherries, I used a bag of frozen cherries, which made the whole thing a lot quicker and easier. The only drawback was that frozen cherries contain a lot of water, so the cake needs to bake for a lot longer to dry out the top, or else defrost and drain the cherries before using.
There’s’ a small amount of ground pistachios in the batter, which I substituted for finely chopped pistachios, and I quite liked the crunch they added. This is truly a rookie recipe as the cake batter is super easy to put together with no equipment.