Coconut Cherry Chip Bundt Cake #Bundtamonth


Coconut Cherry Chip Bundt Cake | From My Sweet Heart

Well it is cherry blossom season here again in the nation’s capital!  And while the Cherry Blossom Festival is officially underway, it certainly doesn’t feel like spring here yet.  The highest temperature today is a breezy 53° and all I want to do is drink hot chocolate!  But this is my first time participating in Bundt a Month.  This group, founded by Anuradha of Baker Street and Lora of Cake Duchess, is made up of some amazing and creative bundt bakers.  And when it was announced that cherry would be the theme, I felt like I had to represent!

I chose to bake a coconut based cake studded with sweet Oregon cherries and semi sweet chocolate chips.  Top it off with a drizzle of chocolate cherry ganache and a sprinkling of coconut (tinted the color of cherry blossoms), and I feel like I am on a float in the middle of the parade!


Coconut Cherry Chip Bundt Cake | From My Sweet Heart


I think I mention in so many of my posts, how much I love thrift store shopping.  I find the most eclectic pieces to use in my food styling and photography.  A couple of years ago, I happened to find a few odd pieces of china.  The pattern is called “cherry blossom”.  So I snagged the couple of plates and bowls they had.  In a blogging community thread, someone had asked if anyone actually uses the “props” they feature in their photography.  I do!  I love setting a table with mismatched pieces.  And eating my cheerios out of a pretty china bowl just sets my day off right!

Only 2 plates and 5 bowls.  But I don’t think I paid more than $5 bucks for the lot!


Vintage Cherry Blossom China | From My Sweet Heart


But back to the cake!  I find I am collecting bundt pans as shamelessly as I collect cupcake papers, cake stands and tea cups.  And don’t even get me started on cookbooks.  It’s an obsession, I tell ya!  But here is the cake, naked, right out of the pan.


Coconut Cherry Chip Bundt Cake | From My Sweet Heart

Let’s get baking . . . . .


Yields: 1 bundt cake

Level of Difficulty:  Easy



  • 2 1/2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 sticks of butter, softened
  • 1 3/4 cups of sugar
  • 3 eggs, at room temperature
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon of coconut extract
  • 3/4 cup of coconut milk
  • 1/2 cup of whole milk
  • 1 cup of chopped cherries
  • 1/2 cup of semi sweet chocolate chips

Begin by preheating your oven to 350°F.  Generously spray your bundt pan with baking spray (I used Pam for baking; otherwise grease and flour your pan, tapping out the excess flour).

Isn’t half the fun of making a bundt cake choosing what shape pan to use?!

I always start by combining my dry ingredients together.  So in a medium bowl, sift together the flour, baking powder, and salt and set the bowl aside.  Now for the wet ingredients.  In a small bowl, whisk together the coconut milk, whole milk, vanilla and coconut extracts; and set this bowl aside.

Slip the paddle attachment onto your electric mixer, and while on low, beat the butter until it is creamy.  Continue beating on low, while you slowly add the sugar.  Scrape down the bowl as needed.  Then add your room temperature eggs, one at a time, and continue to mix until the last egg has been incorporated. 

Now put everything together, beginning and ending with the flour.  In 3 additions, add 1/3 of the flour mixture, followed by 1/2 of the milk mixture, then 1/3 of the flour mixture, the rest of the milk mixture and then the remainder of the flour.  Last of all, fold in the cherries and the chocolate chips.  Pour the batter into the bundt pan.  It should be about 3/4 full.  Bake until a toothpick inserted into the center comes out clean, about 50 minutes.  Let the cake cool completely before inverting it onto your cake plate or stand.

The thing I love about bundt cakes is that they are usually pretty awesome all on their own.  But how about some fudgey ganache?



Coconut Cherry Chip Bundt Cake | From My Sweet Heart



I generally follow King Arthur’s Flour’s guideline for determining the thickness of the GANACHE I want to make.  Here, I wanted a pretty thick ganache that would hold on to a few flakes of coconut that I tossed around in a bit of pink gel color.



  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of heavy cream
  • 1 Tablespoon of Kirsch liqueur (or juice from the cherries for non alcoholic cherry flavor)
  • 1 Tablespoon of butter
  • a pinch of salt

Place your chocolate chips into a glass bowl.  In a small saucepan, bring the cream just to a boil.  Pour the cream over the chocolate chips and let it sit for about 5 minutes.  Then stir the cream and chocolate until it is smooth.  Add the Kirsch or cherry juice, the butter and a pinch of salt.  Stir this again until very smooth.  It will thicken as it sits and cools.  When it is at your desired consistency, pour over the top and sides of your cake.  Sprinkle the top with coconut. 

Slice and serve!



Coconut Cherry Chip Bundt Cake | From My Sweet Heart



Wanting more cherry bundt love?  Here are more recipes from my fellow Bundt a Month bakers:


Here’s how you can be a part of Bundt-a-Month:

Simple rule: Use cherries – and bake us a Bundt for March

Post it before April 30, 2013

Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt)

Add your entry to the Linky tool below

Link back to our announcement posts


Even more bundt fun!

Follow Bundt-a-Month on Bundt-A-Month Facebook Page where we feature all our gorgeous bundt cakes.

 Or head over to our Bundt-A-Month Pinterest Board for inspiration and choose from hundreds of Bundt cake recipes.



  1. says

    What a beautiful and perfect for spring bundt cake. :) I love that you made it look like a cherry blossom. :) Yes… when will spring finally heat up? I don’t want to jump right into summer weather either.

    • Anne Boeckl says

      Thanks Ramona! I could use a bowl of your beautiful, warm Thai Leek soup! Perfect for spring, yet perfect for these chilly days! : )

  2. says

    I think one the my biggest joys in having a food blog is buying props and cookbooks. Such pretty plates for today Anne, and that cake! The texture is fantastic and you got me wanting to try coconut and cherries now. I never would´ve thought to pair them.

    • Anne Boeckl says

      Thanks Anita! And congrats on your beautiful lemon cherry bundt being snatched up by Foodgawker. A gorgeous cake and amazing photos! : )

  3. says

    Thrift store and yard sale finds just the best! Those are perfect plates for the cake. And speaking of perfect, the combo of coconut, chocolate, and cherry is certainly perfect as far as I am concerned.

    • Anne Boeckl says

      Thanks Renee! I love my Saturday morning bargain hunting! And I love your cherry pecan bundt….noticed that beauty on Foodgawker, too! But I’m not surprised! ; – )

  4. says

    So pretty! I really love bundt cake pans…so many lovely shapes and sizes. Your cake is so pretty and looks so moist and delicious.
    Love your china plate too with the blossoms. Cookbook collecting and cake pan collecting and for me, any and every kind of pan collecting is a vital part of being a blogger…at least that’s what I tell my husband as I shamelessly spend his money :)


    • Anne Boeckl says

      Thanks Nazneen! I really enjoyed reading about your family reunion! Hope you manage to get some rest from that trip. But I’m really looking forward to what fabulous things you will be whipping up for us now that you are back! : )

    • Anne Boeckl says

      Thanks Rachelle….so happy to meet another coconut lover! Your coconut raspberry bars look so scrumptious! : )

  5. says

    Cherries and coconut….how could I say no? And I seem to have a nice collection of white dishes! It’s fun to have an excuse to buy just one or two plates :) I need to start collecting Bundt pans, too!

    • Anne Boeckl says

      Thanks Liz……and I wish all of my kitchen disasters looked as beautiful as your Caramel Apple Pie! : )

  6. says

    Those are just the most perfect plates ever for this month’s cake! I have a few thrift stores finds that I love to use too. Your cake is beautiful, especially with the chocolate ganache and the lashings of pink coconut!

    • Anne Boeckl says

      Thanks Stacy…but I think you had the most unique combination with your cherry blueberry cheesecake bundt! And thanks for all of your guidance through my first bundt a month! : )

  7. says

    Float on girlfriend this bundt is beautiful! Every month I say I’m going to hop on the Bundt bandwagon and it is still my intention. You know I am with you 100% on thrift store finds and collecting pans. The more the merrier and the pink coconut is sooooo nice!!!

    • Anne Boeckl says

      C’mon Sandra! I want you on the float with me! Your Miami Nights party theme was a hit. And that chocolate truffle cake was a beauty! I hope you get on the bundt bandwagon….such a great group of women to bake with! : )

  8. says

    Brilliant, Anne! Perfection: From your quote to the cherry blossom dishes to the divine recipe featuring coconut milk and Kirsch in the glaze.

    LOL regarding the collecting of Bundt pans, too.

    • Anne Boeckl says

      Kim….thanks so much and really loved your beautiful Chocolate Cherry Dream! I guess everyone in this group must be a bundt pan collector! ;- }

  9. says

    Great looking dishes – and the bundt looks even better! Super recipe – this looks so wonderful. It’s been cold here, too, but it’s looking like it may start warming up. About time I say! Good stuff – thanks.

    • Anne Boeckl says

      Thanks John! And I enjoyed so much your recipe for the Algonquin Cocktail and the story behind it! Stunning photos, too! : )

  10. Lora @cakeduchess says

    Now I’m craving cherries and coconut…love your combination that you chose for the cherry theme this month. That pink coconut topping is delightful, Anne. I have so much fun finding pretty plates at thrift shops, too! And sometimes will find a great bundt pan;)Thanks for being a party of our #BundtaMonth group!

    • Anne Boeckl says

      Thanks Lora….and really loved your pretty chocolate cherry bundt! Thanks for including me in this wonderful group of bakers! : )

    • Anne Boeckl says

      Thanks Veronica….and loved your easy cherry cake as well. Glad to know there are more treasure hunters out there too! : )

    • Anne Boeckl says

      Thanks Bibi and I am so envious of your cherry trees! Just imagine all the desserts! Though right now…I’m thinking of your caramel apple brownies! : )

  11. says

    Anne, your cake looks so moist. I owe my daughter a coconut cake. She’s been wanting me to make one since her birthday (last May). Since here birthday is fast approaching I’d say this recipe is perfect timing. I love your vintage tableware. I am a huge thrift store shopper too. I use the dishes I find too – it’s a great way to indulge yourself. Have a great weekend!

    • Anne Boeckl says

      Thanks Eileen! I wish you and Sandra and I could thrift store shop together one day! How fun would that be. And indulging is good….I’d like to indulge myself with your flourless peanut butter cookies right now! : )

  12. says

    I’ve always wanted to go to D.C. during the cherry blossoms. I bet it’s beautiful all over the NE right now. So glad the cold weather didn’t ruin things. Your bundt is beautiful right out of the pan and gorgeous with the ganache on top! I could definitely eat a few pieces of this cake, but you would have to serve them on those elegant vintage plates.

    • Anne Boeckl says

      Oh come visit me one year in the spring MJ, and I’ll take you to see the cherry blossoms myself! But you have to come with jars of your home made mixed berry jam! That stuff looks luscious! : )

    • Anne Boeckl says

      Thanks Laura….and I love the combination of honey, cinnamon and toblerone in your ice cream! : )

    • Anne Boeckl says

      Thanks Mikaela….and you are right! Maybe for dessert after a bowl of your beautiful beet pesto pasta! : )

  13. says

    Hi Anne! I always love reading your lovely blog and your delicious creation are a feast for eyes!! The bundt cake looks awesome and I am sure it tastes divine. Bookmarked.

    • Anne Boeckl says

      And I love perusing your beautiful blog as well! Your recent post about Indian spices was so helpful and each and every photo….simply stunning! : )

  14. says

    Oh my goodness Anne! Your blog is such a dangerous place! Everything you bake is just so tempting and amazing! Why do you have to keep doing this to us!? LOL! 😉 Now… in all seriousness… I am so thankful for you, your passion for life and baking, your blog and your friendship! You rock!

    • Anne Boeckl says

      Oh Paloma….and I feel the same about you! (I think I’m going to install a virtual treadmill on my sidebar!) : )

  15. says

    That’s a beautiful bundt cake Ann, especially with chocolate and coconut topping, lovely!
    p.s. I also use my props for cooking eating, actually it has become a dangerous thing when I start buying props in whole dinner sets…

    • Anne Boeckl says

      Thanks Ms. G….and you must have quite a collection of props by now! Your food styling and photography are always so beautiful! And great post on some new salad dressing ideas! : )

    • Anne Boeckl says

      Thanks Manu….and there’s something about cream and cheese that I love as well. Your parsnip casserole looks fabulous! : )

  16. says

    Hi there, Just wanted to let you know that I made this cake for my mom’s birthday and the whole family LOVED it – so delicious and a wonderful texture. We used sour cherries from a nearby orchard and they were fantastic. Thanks for such a great recipe (and thanks from my Mom as well!)

    • Anne Boeckl says

      Sara….thank you so much for your kind comment! And a happy belated birthday to your mom! So glad that everyone enjoyed the cake! How lucky you were to get those fresh sour cherries from your local orchard. I bet it made the cake a million times better! Now you’ve got me wanting to bake this again with fresh cherries! : )

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