Sour Cherry Coconut Cake


  1. Thaw frozen pitted sour cherries. Keep them in a strainer to remove juice. Set aside.
  2. Put coconut flour and baking powder in a small bowl. Mix together. Put aside.
  3. Take 2 eggs and separate yolks from egg whites into different bowls. Put the bowl with egg whites in a fridge.
  4. Add 3 eggs, melted coconut oil, whipping cream and vanilla extract into a bowl with yolks. Then whisk ingredients using mixer.
  5. While mixing, gradually add coconut flour mixture to the yolks.
  6. After adding dry ingredients, slowly pour hot water into the dough while mixing. Continue for 2-3 minutes and put aside.
  7. Take bowl with egg whites and whip them with a mixer until foamy and glossy. Egg whites whisk more easily if the mixer is dry.
  8. Add sweetener to the whipped egg whites and continue to beat with the mixer on high speed until thick and shiny. Mixture should have stiff peaks.
  9. Add beaten egg whites to the dough. Gently combine them using spatula until dough is smooth. Do not use a mixer otherwise it will destroy foams.
  10. Take a baking form. If necessary, cover the form with parchment paper.
  11. Add 1-2 tbsp of coconut flour to the prepared cherries and mix. Flour will hold juice while baking. Spread the mixture on the bottom of the form.
  12. Pour dough into the baking form over cherries. If needed, help to spread the dough using spatula.
  13. Bake at 180℃ (355℉) for 30 minutes or until toothpick inserted into center comes out clean and cake is golden.
  14. Let the cake cool down and then flip it over on a plate.
  15. Decorate with whipped cream frosting. Whip the cream and sweetener using mixer until cream is thick and have stiff peaks.