Description

A rustic almond–coconut cake studded with sweet cherries and crunchy pistachios. Tender, moist, and subtly nutty—perfect for effortless entertaining or weekend baking.

Ingredients

Units Scale

Dry Ingredients

1 cup almond flour (Provides moisture and a nutty flavor.)
2/3 cup all-purpose flour (Gives the cake structure.)
1/2 cup shredded unsweetened coconut (For texture and a hint of tropical sweetness.)
1 tsp baking powder (Leavening agent for a perfect rise.)
1/2 tsp table salt (Balances the sweetness.)

Wet Ingredients

10 tbsp salted butter (Melted and cooled slightly.)
3 large eggs (Room temperature.)
1/2 cup white granulated sugar (Plus 1 tablespoon; for sweetness and a tender texture.)
1/3 cup light brown sugar, packed (For moisture and caramel notes.)
1/2 tsp almond extract (Enhances the nutty almond flavor.)

Add-ins & Toppings

1 1/2 cups sweet cherries, pitted (Fresh or frozen (thawed & thoroughly dried).)
1/3 cup unsalted roasted pistachios, chopped (Divide; some folded in and some sprinkled on top.)
powdered sugar (For dusting (optional).)

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Instructions

Prepare the oven and pan: Position a rack in the middle of the oven and preheat to 350°F (175°C). Generously butter a 9-inch round cake pan. Line the bottom with a round of parchment, then butter the parchment.
Whisk dry ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, shredded coconut, baking powder, and salt until evenly combined.
Mix wet ingredients: In a large bowl, beat the room-temperature eggs with granulated sugar and packed brown sugar until pale and fluffy, 2–3 minutes. Drizzle in the melted, cooled butter and the almond extract; mix just to combine.
Combine the batter: Add dry ingredients to wet and gently fold with a rubber spatula just until no dry spots remain (a few small streaks are fine). Do not overmix.
Fold in cherries and pistachios: Pat cherries very dry. Fold in cherries and about two-thirds of the chopped pistachios until evenly distributed.
Bake: Scrape batter into the prepared pan, smooth the top, and sprinkle with remaining pistachios. Bake 35–45 minutes, until golden and a toothpick comes out with a few moist crumbs.
Cool and serve: Cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, invert, and cool completely. Dust with powdered sugar before serving, if desired.

Notes

For the cleanest slice, let the cake cool completely; it sets as it cools. Dry cherries thoroughly to prevent sinking and excess moisture. Weighing ingredients (especially flours and sugars) improves consistency. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Cake, Dessert
Cuisine: International

Nutrition

Calories: 350
Sugar: 22
Fat: 22
Saturated Fat: 10
Carbohydrates: 32
Fiber: 3
Protein: 7