Coconut and Cherry Loaf Cake Recipe

Photograph of gluten free coconut and cherry loaf cake

If you’re in the market for a nice simple recipe that delivers a totally delicious cake then you have come to the right place my friends!

One of the few bonuses of these strange times that we’re living through and being stuck inside for much of our lives is having more time to bake. Everything just seems a little bit better with a cuppa and a slice of cake doesn’t it?

My favourite lock down bake so far has been this nice and simple Coconut and Cherry Loaf Cake. It’s so easy to prepare, you literally just chuck it all in a bowl, mix it and shove it in the oven.

If you’d like to give it a go yourself then please find the recipe below and make sure you tag me in your photos if you post it on social media! You can find me @TheCoeliacman on Instragram, Facebook and Twitter.

Happy baking!

Coconut and Cherry Loaf Cake


  • 225g FREEE by Doves Farm self raising white flour
  • 115g soft margarine
  • 175g soft brown sugar
  • 100g desiccated coconut
  • 1tsp baking powder
  • 2 large beaten eggs
  • 12 glacé cherries, cut into quarters


1, Line a 900g loaf tin and preheat the oven to 160 degrees Celsius (fan).

2, In a large mixing bowl, mix together the flour, baking powder, margarine, sugar, eggs and coconut with a wooden spoon.

3, Coat the chopped cherries in a little flour and stir into the mixture.

4, Pour the mixture into the loaf tin and bake for approximately 45 minutes until golden brown and firm to touch.

5, Leave on a rack to cool before slicing and enjoying with a nice cuppa!

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