Cherry-Coconut Chocolate Torte Recipe
If you’re searching for a showstopping dessert that feels like a celebration in every bite, the Cherry-Coconut Chocolate Torte absolutely delivers. This heavenly treat combines rich chocolate, chewy coconut, pops of tart cherry, and just the right touch of decadence. It’s the ultimate confection for anyone who wants a cake that not only looks stunning but tastes like a labor of love—without all the fuss. Whether serving at a party or enjoying a quiet afternoon slice, the Cherry-Coconut Chocolate Torte is a guaranteed crowd-pleaser you’ll crave again and again.
Ingredients You’ll Need
You don’t need a pantry full of exotic ingredients to create magic—just a handful of familiar, well-chosen staples. Each ingredient in this torte plays an integral part, contributing richness, texture, or bursts of flavor for that perfect forkful.
- All-purpose flour: The sturdy base that keeps every slice moist yet tender.
- Unsweetened cocoa powder: Delivers deep chocolate flavor without extra sweetness.
- Baking powder: Lifts the torte just enough for a light crumb, never dense.
- Salt: A pinch sharpens all those chocolate and cherry notes beautifully.
- Unsalted butter, softened: Adds a creamy richness; make sure it’s at room temperature for the fluffiest results.
- Granulated sugar: Sweetens and creates a fine, delicate crumb.
- Large eggs: Bind everything together and give the torte structure and rise.
- Vanilla extract: Rounds out the chocolate and fruit flavors with cozy warmth.
- Canned coconut milk: Ensures moistness and infuses each bite with subtle tropical flair.
- Shredded sweetened coconut: Lends texture and a lovely chew that’s irresistible.
- Chopped dried cherries: Jewel-like tartness in every bite—don’t skip these!
- Semi-sweet chocolate chips: Bonus chocolate pockets that melt into gooey perfection.
How to Make Cherry-Coconut Chocolate Torte
Step 1: Prep Your Pan and Oven
To set yourself up for a perfect torte, start by preheating your oven to 350°F (175°C) and greasing an 8-inch round cake pan. This ensures even baking and easy release from the pan later—a little preparation goes a long way!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Taking the time to sift or whisk means every bite will have an even, tender crumb without any lumps or surprises.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This step is essential for an airy texture—don’t rush! Creaming introduces tiny air pockets that help the Cherry-Coconut Chocolate Torte rise to just the right height.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition, and then pour in the vanilla extract. Each egg adds structure, while vanilla gives that inviting depth that ties every flavor together.
Step 5: Bring the Batter Together
Now, gradually add your dry ingredients to the wet mixture, alternating with coconut milk. Start and end with dry ingredients, and mix gently so your torte stays delicate—not tough. The coconut milk is the secret to that extra-tender crumb.
Step 6: Stir in the Stars
Fold in the shredded coconut, chopped dried cherries, and chocolate chips. It might look generous, and that’s the point: each bite of Cherry-Coconut Chocolate Torte should deliver a delicious surprise. Don’t over-mix here; just enough to scatter the goodness evenly.
Step 7: Bake to Perfection
Pour your luscious batter into the prepared pan and smooth the top. Slide it into the oven and bake for 30–35 minutes, until a toothpick comes out mostly clean with just a few moist crumbs clinging on. That’s your sign the torte is rich, not dry.
Step 8: Cool and Release
Let the torte cool in the pan for 10 minutes, which helps it finish setting without breaking apart. Then, turn it onto a wire rack to cool completely. Try to resist slicing too soon; this pause makes for the perfect texture every time.
How to Serve Cherry-Coconut Chocolate Torte
Garnishes
Dress up your Cherry-Coconut Chocolate Torte with a cloud of whipped cream, a sprinkle of toasted coconut, or a dusting of cocoa powder. Even just a few extra dried cherries scattered on top make it feel straight out of a bakery window!
Side Dishes
This torte plays beautifully with fresh berries, a scoop of vanilla or coconut ice cream, or even a tangy crème fraîche on the side. The contrast of cool, creamy sides with the rich, chocolatey crumb is truly out of this world.
Creative Ways to Present
Try slicing the torte into petite wedges for a chic dessert platter, or top each slice with a maraschino cherry and a drizzle of chocolate sauce for a special-occasion look. You can even bake the batter in individual ramekins for mini Cherry-Coconut Chocolate Tortes—adorable and personal!
Make Ahead and Storage
Storing Leftovers
Leftover Cherry-Coconut Chocolate Torte keeps like a dream in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. The flavors tend to deepen overnight, making day-two slices irresistible.
Freezing
This torte freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to three months. Thaw overnight in the fridge or on the counter for a treat that tastes fresh-baked.
Reheating
If you prefer your Cherry-Coconut Chocolate Torte slightly warm (that chocolate chip melt!), pop a slice in the microwave for 10-15 seconds. Just enough heat brings back that fresh-from-the-oven magic without drying out the cake.
FAQs
Can I use fresh or frozen cherries instead of dried?
Dried cherries pack a tart, concentrated punch and minimal moisture, so they’re best for the torte’s texture. Fresh or frozen cherries add more liquid, which could make the cake soggy—stick with dried, or dried cranberries as a substitute.
What kind of coconut milk should I use?
Full-fat canned coconut milk gives the Cherry-Coconut Chocolate Torte its dreamy richness and moist crumb. Avoid coconut milk beverages or light versions, as they’re thinner and won’t deliver the same texture.
Can this torte be made gluten-free?
Absolutely! Swap in your favorite cup-for-cup gluten-free baking blend for the all-purpose flour. Check the blend’s label for xanthan gum; if it’s included, no other adjustments are needed.
How do I keep the torte from sticking to the pan?
Generously grease your cake pan with butter or use a round of parchment on the bottom and lightly butter the sides. This ensures your Cherry-Coconut Chocolate Torte releases easily and looks picture-perfect every time.
Can I make this torte dairy-free?
Yes—replace the butter with a good-quality plant-based alternative, and be sure to use dairy-free chocolate chips. The coconut milk stays as is. The result will still be rich, moist, and completely crave-worthy!
Final Thoughts
If there’s one dessert you should treat yourself to this week, make it the Cherry-Coconut Chocolate Torte! It’s the kind of recipe you’ll want to pull out for both special occasions and everyday victories. Give it a try, share a slice with friends, and don’t be surprised when requests for “your torte recipe” start rolling in. Enjoy every chocolatey, coconut-kissed bite!
Print
Cherry-Coconut Chocolate Torte Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Cherry-Coconut Chocolate Torte. This moist and flavorful cake is a delightful blend of cherries, coconut, and chocolate, creating a perfect balance of sweetness and richness.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup canned coconut milk
Mix-Ins:
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped dried cherries
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, cream the butter and sugar. Add eggs one at a time, then mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk.
- Add Mix-Ins: Stir in the shredded coconut, dried cherries, and chocolate chips.
- Bake: Pour the batter into the pan and bake for 30–35 minutes until a toothpick comes out mostly clean. Cool before serving.
Notes
- This torte pairs well with whipped cream for an extra indulgent treat.
- Try variations like using dried cranberries instead of cherries or dark chocolate chips for a deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
