Scandinavian Cherry Coconut Cake
This Scandinavian-style sponge cake is extra special because it uses the slow-rise baking method—meaning you start with a cold oven instead of preheating. This gentle, gradual rise allows the cake to set up slowly, creating an incredibly even texture and a beautifully soft crumb.
Unlike my other sponge cakes, this one has more potato starch than all-purpose flour, which makes it even lighter and softer.
The filling is as simple as it is delicious—just fluffy whipped cream and sour cherries. To bring out even more cherry flavor, I infuse some of the sour cherry juice into the whipped cream, giving it a subtle pink hue and a tangy-sweet taste.
To finish, I cover the cake in coconut flakes, which not only look beautiful but add a delicate crunch that complements the soft cake and creamy filling.
One of the best parts? No need to turn on the oven 30 minutes before baking—just mix, pour, and let the slow-rise method work its magic.
This cake is super easy to make, effortlessly elegant, and perfect for any occasion.
I hope you love it as much as I do! With love from Norway.
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