Almond-Coconut Cake with Cherries and Pistachios | Christopher Kimball’s Milk Street

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This moist and fruity cake from Honey & Co. was inspired by Israel’s markets
Milk Street Bowtie Almond-Coconut Cake with Cherries and Pistachios

Almond-Coconut Cake with Cherries and Pistachios

Appears in May-June 2021

1¼ hours 20 minutes active, plus cooling

Almond-Coconut Cake with Cherries and Pistachios

Free

In 2012 in London, Itamar Srulovich and Sarit Packer opened Honey & Co., a tiny restaurant that serves up thoughtfully prepared Middle Eastern comfort food. The couple has since opened Honey & Smoke and Honey & Spice and authored several books. This rustic cake is our adaptation of a recipe from their first title, “Honey & Co.: The Cookbook.” Dense, moist and filled from top to bottom with fruity, nutty flavor and texture, the cake is great as dessert, brunch or with coffee or tea. Honey & Co. flavors it with mahleb, a baking spice made from the seeds from a variety of cherry; we use easier-to-source almond extract. Store leftovers in an airtight container at room temperature for up to three days.

10-12

Servings

Tip

Don’t use sweetened shredded coconut, as it will make the cake too sugary. Unsweetened shredded coconut—not wide shavings—is the right variety. If fresh cherries are out of season, don’t hesitate to use thawed frozen cherries—they’re equally tasty on the cake. Lastly, don’t worry that inverting the cake out of the pan will cause the toppings to fall off. The fruit and nuts are baked in, so only a couple small pieces may come loose, if any.

1¼ hours

20 minutes active, plus cooling

141 grams (10 tablespoons) salted butter, melted and cooled, plus more for the pan
100 grams (1 cup) almond flour
86 grams (⅔ cup) all-purpose flour
40 grams (½ cup) shredded unsweetened coconut
1 teaspoon baking powder
½ teaspoon table salt
3 large eggs, room temperature
106 grams (½ cup) plus 1 tablespoon white sugar
73 grams (⅓ cup) packed light brown sugar
½ teaspoon almond extract
255 grams (9 ounces) fresh sweet cherries, stemmed and pitted, or 225 grams (1½ cups) frozen pitted sweet cherries, thawed and patted dry
48 grams (⅓ cup) unsalted roasted pistachios, chopped
Powdered sugar, to serve (optional)
Ingredients
  • 141

    grams (10 tablespoons) salted butter, melted and cooled, plus more for the pan

  • 100

    grams (1 cup) almond flour

  • 86

    grams (⅔ cup) all-purpose flour

  • 40

    grams (½ cup) shredded unsweetened coconut

  • 1

    teaspoon baking powder

  • ½

    teaspoon table salt

  • 3

    large eggs, room temperature

  • 106

    grams (½ cup) plus 1 tablespoon white sugar

  • 73

    grams (⅓ cup) packed light brown sugar

  • ½

    teaspoon almond extract

  • 255

    grams (9 ounces) fresh sweet cherries, stemmed and pitted, or 225 grams (1½ cups) frozen pitted sweet cherries, thawed and patted dry

  • 48

    grams (⅓ cup) unsalted roasted pistachios, chopped

  • Powdered sugar, to serve (optional)

Directions
  1. 01
    Heat the oven to 350°F with a rack in the middle position. Butter a 9-inch round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment.
  2. 02
    In a medium bowl, whisk together both flours, the coconut, baking powder and salt. In a large bowl, combine the eggs, the 106 grams (½ cup) white sugar, brown sugar and almond extract, then whisk until well combined. Whisk in the melted and cooled butter. Whisk in the dry ingredients until homogeneous; the batter will be thick but pourable.
  3. 03
    Pour the batter into the prepared pan. Using your hands, tear the cherries in half over the batter, allowing the juice to fall onto the surface, then drop the pieces onto the surface in an even layer. Sprinkle with the pistachios and the remaining 1 tablespoon white sugar.
  4. 04
    Bake until a toothpick inserted at the center of the cake comes out clean, 50 to 55 minutes. Cool on a wire rack until barely warm to the touch, about 1 hour. Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment. Re-invert the cake onto a platter. If desired, dust with powdered sugar just before serving.
Tip: Don’t use sweetened shredded coconut, as it will make the cake too sugary. Unsweetened shredded coconut—not wide shavings—is the right variety. If fresh cherries are out of season, don’t hesitate to use thawed frozen cherries—they’re equally tasty on the cake. Lastly, don’t worry that inverting the cake out of the pan will cause the toppings to fall off. The fruit and nuts are baked in, so only a couple small pieces may come loose, if any.
.
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Almond-Coconut Cake with Cherries and Pistachios

Get Ready to Cook

10-12

Servings

1¼ hours

20 minutes active, plus cooling

Tip

Don’t use sweetened shredded coconut, as it will make the cake too sugary. Unsweetened shredded coconut—not wide shavings—is the right variety. If fresh cherries are out of season, don’t hesitate to use thawed frozen cherries—they’re equally tasty on the cake. Lastly, don’t worry that inverting the cake out of the pan will cause the toppings to fall off. The fruit and nuts are baked in, so only a couple small pieces may come loose, if any.

Ingredients
  • 141

    grams (10 tablespoons) salted butter, melted and cooled, plus more for the pan

  • 100

    grams (1 cup) almond flour

  • 86

    grams (⅔ cup) all-purpose flour

  • 40

    grams (½ cup) shredded unsweetened coconut

  • 1

    teaspoon baking powder

  • ½

    teaspoon table salt

  • 3

    large eggs, room temperature

  • 106

    grams (½ cup) plus 1 tablespoon white sugar

  • 73

    grams (⅓ cup) packed light brown sugar

  • ½

    teaspoon almond extract

  • 255

    grams (9 ounces) fresh sweet cherries, stemmed and pitted, or 225 grams (1½ cups) frozen pitted sweet cherries, thawed and patted dry

  • 48

    grams (⅓ cup) unsalted roasted pistachios, chopped

  • Powdered sugar, to serve (optional)

Step 1 of 4

Prepare Pan

Salted butter, for the pan

Heat the oven to 350°F with a rack in the middle position. Butter a 9-inch round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment.

Step 2 of 4

Prepare Cake Batter

100
grams (1 cup) almond flour
86
grams (⅔ cup) all-purpose flour
40
grams (½ cup) shredded unsweetened coconut
1
teaspoon baking powder
½
teaspoon table salt
3
large eggs, room temperature
106
grams (½ cup) white sugar
73
grams (⅓ cup) packed light brown sugar
½
teaspoon almond extract
141
grams (10 tablespoons) salted butter, melted and cooled

In a medium bowl, whisk together both flours, the coconut, baking powder and salt. In a large bowl, combine the eggs, the 106 grams (½ cup) white sugar, brown sugar and almond extract, then whisk until well combined.


Whisk in the melted and cooled butter. Whisk in the dry ingredients until homogeneous; the batter will be thick but pourable.

Step 3 of 4

Add Cherries and Pistachios

255
grams (9 ounces) fresh sweet cherries, stemmed and pitted, or 225 grams (1½ cups) frozen pitted sweet cherries, thawed and patted dry
48
grams (⅓ cup) unsalted roasted pistachios, chopped
1
tablespoon white sugar

Pour the batter into the prepared pan. Using your hands, tear the cherries in half over the batter, allowing the juice to fall onto the surface, then drop the pieces onto the surface in an even layer.


Sprinkle with the pistachios and the remaining 1 tablespoon white sugar.

Step 4 of 4

Bake, Finish and Serve

Powdered sugar, to serve

Bake until a toothpick inserted at the center of the cake comes out clean, 50 to 55 minutes. Cool on a wire rack until barely warm to the touch, about 1 hour.


Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter. Lift off the pan and peel off the parchment. Re-invert the cake onto a platter. If desired, dust with powdered sugar just before serving.

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