Cherry, dark chocolate, and coconut cake by Jordan Rondel

it's officially cherry season & we’ve partnered up with four bakers to create their favorite cherry themed cakes in honor of our new nicotine mint flavor, cherry. 🍒🎂⁠

Recipe:

serves 12

Ingredients

For the cake

  • 150g / 2⁄3 cup butter, at room temperature
  • 200g / 1 cup super fine sugar
  • 1 tsp vanilla extract
  • 4 free range eggs, room temperature
  • 50ml / 3 tbsp light olive oil
  • 180g / 1 1⁄2 cups plain all-purpose white flour
  • 60g / 1⁄2 cup ground almonds
  • 30g / 1⁄4 cup fine desiccated coconut
  • 1⁄2 tsp sea salt
  • 2 1⁄2 tsp baking powder
  • 180g / 3⁄4 cup plain, unsweetened yogurt at room temperature
  • 150g / 1 cup fresh cherries, halved and pitted
  • 100g / 1⁄2 cup dark chocolate chips

For the icing

  • 70g / 1⁄3 cup 70% dark chocolate callets, melted
  • 150g / 2⁄3 cup butter, at room temperature
  • 220g / 2 cups icing sugar
  • 1 tsp vanilla extract
  • 100g / 1⁄2 cup cream cheese (not light, or spreadable), at room temperature

For the decorations

  • 30g / 1⁄4 cup fine desiccated coconut
  • A handful of fresh cherries
  • Fresh flowers, optional

Directions

Step 1

Preheat the oven to 340°F fan bake. Line 2 x 9" cake pans with baking paper.

Step 2

To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

Step 3

Beat in the eggs one by one, mixing well before adding in the next. Next beat in the oil.

Step 4

In a large bowl combine the flour, ground almonds, coconut, salt and baking powder.

Step 5

In 2 parts, fold in the dry ingredients and mix until just combined.

Step 6

Finally fold through the yogurt. Be very careful not to overmix.

Step 7

Evenly divide the batter between the 2 pans and spread out to the sides.

Step 8

Now evenly dot in the cherry halves, followed by the chocolate chips. Press down lightly into the batter.

Step 9

Bake for approximately 30 minutes. The cakes are ready when golden in color, springy to the touch, and a skewer inserted in the centre comes out clean.

Step 10

Allow the cakes to cool for about 10 minutes in the pans before turning out onto a cooling rack.

Step 11

Meanwhile, make the icing. First melt the chocolate and set aside to cool.

Step 12

In the bowl of a stand mixer, cream the butter, icing sugar and vanilla until very pale, light and fluffy. Add the cream cheese little by little and continue beating until the icing is completely smooth.

Step 13

Fold the cooled melted chocolate through the icing.

Step 14

When the cakes are fully cooled, spread some chocolate icing onto one layer using an offset palette knife. Place the other layer on top of this and neatly ice the top.

Step 15

Scatter over the coconut and decorate with some fresh cherries and flowers.

Step 16

Refrigerate in an airtight container for up to 3 days.

Recipe by Jordan Rondel.

Also known as The Caker, Jordan Rondel is a celebrated baker and entrepreneur originally from New Zealand. Known for her rich, imaginative cakes that blur the line between dessert and art, she has built a cult following through her brand The Caker, which offers luxe cake kits and custom creations. Now based in Los Angeles, Jordan’s aesthetic is unapologetically decadent - think gold leaf, edible flowers, and unexpected flavor pairings.