🧂 Ingredients

• 1½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened shredded coconut
• ½ tsp cardamom (or cinnamon)
• ½ cup coconut oil
• ⅓ cup honey
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup plain yogurt
• ¼ cup plant-based or regular milk
• 1 cup fresh or frozen cherries
• 2 tbsp chopped nuts

📖 Instructions

Serves: 8–10 slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: ~55 minutes
Level: Easy

🔥 Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round or square cake pan with parchment paper.

2. 🥣 Mix the Batter
In a large bowl, whisk together flour, baking powder, baking soda, salt, coconut, and optional spices.
In a separate bowl, whisk the oil, honey/maple, eggs, vanilla, yogurt, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined (don’t overmix).
Gently fold in the cherries (pitted and halved) and nuts (if using).

3. 🍰 Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Sprinkle extra shredded coconut on top for texture and toastiness.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack.

4. 🎉 Serve & Enjoy
Serve warm or at room temperature.
Great with a dollop of yogurt, coconut cream, or just as-is with tea or coffee.

💡 Tips & Variations:
Use frozen cherries straight from the freezer—no need to thaw.
Add a squeeze of lemon or orange zest for brightness.
Store in an airtight container for up to 3 days (or freeze slices individually).