5 from 7 votes
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Cherry Loaf with Coconut

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This cherry loaf with coconut is made with real cherries, coconut milk, and toasted coconut, and drizzled with a sweet coconut glaze. Slice and serve up this cherry bread for your next dessert. If you are a lover of cherries or coconut this recipe is a must-try.

Cherry Loaf on a wooden surface and topped with glaze, fresh cherries and mint leaves.

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One thing I love about this dessert quick bread is it is so simple to throw together. You can whip this up for a weeknight dessert, or potluck event, or take it to your next summer cookout. No matter what you will love this sweet coconut cherry oat bread.

Want more delicious recipes to try out? Consider this pumpkin banana bread recipe, it is so good. Or if you are looking for another easy dessert try these cake mix cookie bars. Or these blueberry oat bars are a great dessert or start to your morning.

What is Cherry Loaf

The cherry loaf is a quick bread recipe that is made with real cherries, toasted coconut, and more. A simple throw-together bread you can whip up and have baking in no time. Then you will top it with a simple coconut glaze.

This Cherry Loaf Bread Is…

A seasonal bread that is perfect to make when it is cherry season. Now you can use frozen cherries for the bread so it can be made all year round.

The sweet tropical twist with the coconut glaze and toasted coconut on the bread.

An easy dessert that takes staple ingredients that you throw together and enjoy any time, from breakfast bread to a midnight snack.

You can make this ahead of time and then serve it up the next day when you are ready!

Key Ingredients

Ingredients of Cherry Loaf with Coconut including cherries, eggs, and vanilla extract.
  • Eggs – Room temperate, large eggs.
  • Butter – Unsalted, melted, and cooled.
  • Sour Cream – Full fat works best but can use light.
  • Coconut Milk – This is going to help offer the bread a bit more of a sweet coconut flavor without being overpowering.
  • Granulated Sugar – The sweetener to the bread. You will find the sugar also helps enhance the natural sweetness of the cherries.
  • Vanilla and Coconut Extract – Both are used for flavoring your bread and the glaze.
  • Flour – All-purpose flour is what I used. Make sure to scoop into a measuring cup and then level it off.
  • Baking Powder – The leavening agent for the bread.
  • Salt
  • Cherries – Pitted and quartered fresh cherries. If you have frozen ones, simply thaw them first.
  • Coconut Flakes – Toast your coconut flakes or buy toasted coconut flakes if you want.
  • Powdered Sugar – The base of the glaze. If you have a lot of clumps simply run through a strainer.
  • Heavy Whipping Cream – This creates a thick and creamy texture for the glaze but also adds richness to the glaze.

How To Make

Collage of ingredients being added to a bowl to make cherry loaf dough.
  1. Preheat your oven to 350°F (175°C) and line a standard-sized loaf pan with parchment paper. Lightly grease the pan with cooking spray and set it aside.
  2. In a large mixing bowl, use a hand mixer on medium speed to combine the sugar, coconut milk, eggs, sour cream, melted butter, and coconut and vanilla extracts. Mix until the eggs are just incorporated. (Photos 1 & 2)
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside 3 tablespoons of this mixture to coat the cherries. Sift the remaining dry mixture into the bowl with the wet mixture and beat on medium speed until almost combined. It’s fine if there are some streaks of flour; avoid overmixing. (Photo 3)
  4. Coat the pitted and quartered cherries with the reserved 3 tablespoons of dry mixture. Set aside ¼ cup of the cherries to add to the top later. Add the remaining coated cherries and ½ cup of toasted coconut flakes into the batter. Gently fold them together using a rubber spatula until combined and evenly distributed in the batter. (Photo 4)
Collage of cherry loaf being baked.
  1. Pour the batter into the prepared loaf pan and arrange the remaining cherries on top. (Photo 5)
  2. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
  3. Remove the loaf from the oven and let it cool for 15 minutes in the pan. Then transfer it to a wire rack to cool completely. Make sure it’s completely cooled before glazing. (Photo 6)
  4. To prepare the glaze, whisk together powdered sugar, heavy whipping cream, and coconut extract in a medium mixing bowl until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more cream to thin it out. Once you achieve the desired consistency, drizzle the glaze over the cooled loaf and let it set for 30 minutes before slicing. (Photos 7,8 & 9)
Collage of assembling the cherry loaf.
  1. If desired, garnish with additional toasted coconut flakes, fresh cherries, and mint leaves. Now you’re ready to enjoy your delicious cherry loaf bread! (Photo 10)
Partially sliced cherry Loaf topped with glaze, fresh cherries and mint leaves.

Tips from our Recipe Developer

  • Make sure to use ripe cherries so you get a nice cherry flavor to the bread. I also recommend using a cherry pitter to ensure you get the pit removed easily.
  • The glaze on top is optional, so feel free to skip if you want.
  • Make sure to mix well and ensure all ingredients get incorporated properly.
  • You will know when the bread is done when you stick a toothpick in the center and it comes out clean of wet batter.
  • Allow the bread to cool for a little bit before you try to remove it from the pan. Otherwise, it could tear the bread and cause it to break.
  • If the top is browning too fast, use foil to tent over the bread to help prevent the top from getting too brown.

Flavor Variations to Bread

  • Chocolate Coconut Cherry Loaf: Add chocolate chips or chunks to the batter along with the cherries and toasted coconut flakes. The combination of chocolate, coconut, and cherries creates a delightful flavor combination.
  • Almond Coconut Cherry Loaf: Replace the vanilla extract with the almond extract in the recipe. The almond flavor pairs beautifully with coconut and cherries, adding a nutty twist to the loaf.
  • Lemon Coconut Cherry Loaf: Add the zest of one lemon to the batter for a refreshing citrus flavor. The brightness of the lemon complements the sweetness of the cherries and coconut.
  • Nutty Coconut Cherry Loaf: Add a handful of chopped nuts such as almonds, pecans, or walnuts to the batter. The crunch and flavor of the nuts add a delightful texture and extra richness to the loaf.
  • Spiced Coconut Cherry Loaf: Incorporate warm spices such as cinnamon, nutmeg, or cardamom into the dry ingredients. These spices infuse the loaf with cozy and aromatic flavors that pair well with cherries and coconut.
  • Cream Cheese Swirl Coconut Cherry Loaf: Prepare a cream cheese swirl by blending softened cream cheese, sugar, and vanilla extract. Pour half of the batter into the pan, spoon dollops of the cream cheese mixture on top, and then swirl it gently with a knife. Add the remaining batter, cherries, and coconut, and bake as usual. The cream cheese adds a tangy and creamy element to the loaf.
Overhead shot of a cherry loaf topped with glaze and fresh cherries and mint leaves.

Storing Tips

Refrigerator

Any bread that is not eaten right away will need to be stored in a sealed container in the fridge. Just make sure to cover it well to prevent it from drying out. The bread will last for up to 5 days.

Freezing

Want to freeze your bread? Go right ahead. Just use the proper container to freeze and the bread can store anyway from 3-6 months. Then thaw in the fridge overnight before you are ready to eat.

Reheating

Toss a slice of bread in the microwave and warm it up for a few seconds for a fresh out of the oven warmth! Don’t overheat or it will melt the glaze completely.

What to serve with coconut cherry bread

While you can serve this up as a dessert, it also is great for brunch. Consider pairing with a breakfast casserole, or even breakfast tacos. Scrambled eggs with a side of bacon or sausage kolaches work great as well.

Frequently Asked Questions

Can I use frozen cherries instead of fresh cherries?

Yes, just drain your cherries and allow them to thaw before you add to the bread. Also, make sure to dice them up as you would fresh cherries.

Can I use other fruits instead of cherries?

Any fruit would work for this bread. Peaches, blueberries, strawberries, raspberries, and the list goes on. Just dice up as directed and bake the same way.

Can I omit the coconut flakes?

Not a fan of coconut? No problem, just leave the coconut out of the recipe and make a cherry bread and do a plain vanilla glaze instead of coconut glaze.

Need more sweet recipes? Try these:

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Cherry Loaf with an end sliced off and topped with glaze and fresh cherries.
5 from 7 votes

Cherry Loaf with Coconut


Author: Kim Schob
Course: Bread, Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields 8 servings
Cherry Loaf with coconut is a delicious made from scratch cherry bread. This recipe uses ripe cherries and toasted coconut. Try it out today for a simple dessert to whip up any day of the week.

Ingredients 

  • 2 large eggs
  • ½ cup (113 ½ g) Unsalted Butter melted and cooled
  • ½ cup (115 g) sour cream
  • ½ cup (118 2/7 ml) coconut milk
  • ¾ cup (150 g) granulated sugar
  • 1 ½ teaspoons coconut extract
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon Salt
  • 2 cups (276 g) fresh cherries pitted and quartered
  • ½ cup (42 ½ g) toasted coconut flakes

Glaze:

  • ¾ cup (90 g) powdered sugar
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon coconut extract

Optional toppings:

  • Fresh cherries
  • Coconut flakes
  • Mint for garnish

Instructions

  • Preheat the oven to 350 °F (177 °C) and like a standard sized loaf pan with parchment paper. Lightly grease with cooking spray and set aside.
  • In a large mixing bowl, using a hand mixer on medium speed, combine the sugar, coconut milk, eggs, sour cream, melted butter, and the coconut and vanilla extracts until the eggs are just incorporated.
  • In a separate bowl, mix together the flour, baking powder, and salt. Set aside 3 tablespoons of this mixture to coat the cherries. Then sift the remaining dry mixture into the bowl with the wet mixture and beat on medium speed until almost combined. Some streaks of flour are ok. You want to avoid overmixing.
  • Coat the pitted and quartered cherries with the 3 tablespoons of dry mixture. Set aside ¼ cup of the cherries to add to the top later. Add the rest of the coated cherries into the batter along with ½ cup of the toasted coconut flakes and gently fold together using a rubber spatula until just combined and evenly distributed in the batter.
  • Pour batter into the prepared loaf pan and top with the remaining cherries.
  • Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool for 15 minutes in the pan before removing and placing on a wire rack to finish cooling completely. Do not glaze until completely cooled.
  • To prepare the glaze, combine the powdered sugar, heavy whipping cream, and coconut extract into a medium mixing bowl and whisk until smooth. For a thicker glaze, add a little more powdered sugar. To thin it out, add a little more cream. Once you get the desired consistency, drizzle it over the cooled loaf and allow the glaze to set for 30 minutes before slicing.
  • Top with additional toasted coconut flakes, fresh cherries, and mint leaves if desired.
  • Devour!

Notes

Make sure not to overmix the batter. You want to mix until everything is just combined. A few streaks in the batter is ok.
Overmixing will result in a dry loaf. Coating the cherries in a little flour mixture will help keep them in place and keep the color from bleeding out into the bread.
All ovens are different so baking times may vary. Be sure to keep an eye on your bread near the end of the baking time. Dark metal baking pans may cook the bread faster so check it about 10 minutes earlier, at 45 minutes. It should be domed and the tops should bounce back when touched.
Maraschino cherries and canned cherries will work in this recipe, just be sure to drain the juices well and pat dry. I have not tried frozen cherries.
STORING Store leftovers in a ziplock bag to keep it from drying out. Refrigerate for 2-3 days.

Nutrition Information

Calories: 467kcal (23%) Carbohydrates: 64g (21%) Protein: 6g (12%) Fat: 22g (34%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.5g Cholesterol: 84mg (28%) Sodium: 193mg (8%) Potassium: 203mg (6%) Fiber: 2g (8%) Sugar: 37g (41%) Vitamin A: 581IU (12%) Vitamin C: 3mg (4%) Vitamin D: 0.5µg (3%) Calcium: 83mg (8%) Iron: 2mg (11%)

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4 Comments

  1. 5 stars
    Yum, using cherries in a loaf cake is so unique! The coconut gives it a nice flavor. Thanks for sharing!

  2. 5 stars
    So moist and delicious! And the glaze really took the flavor over the top. I’ll definitely be making this dessert bread again.

  3. 5 stars
    This bread was really bursting with cherry flavor. It was a huge hit when my brother and his family came over for dinner.

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