Coffee-Coconut Cake With Warm Cherry Compote - cooking recipe

Ingredients

1 None vanilla pod, split with the seeds removed
250 g butter, softened
175 g sugar
4 None medium eggs
75 ml buttermilk
225 g plain flour
1 tsp baking powder
150 g coconut flakes
1 tsp instant coffee powder
150 g brown sugar
40 ml caramel syrup
720 g tinned or bottled cherries, drained, retaining the juice
25 g cornflour

Preparation

Preheat oven to 350\u00b0F. Line a 9 1/2 inch square baking pan with parchment paper. Cream 3/4 cup butter and sugar until light and fluffy. Add eggs, 1 at a time, then add buttermilk and vanilla bean seeds. Add 1/2 cup coconut, flour and baking powder and mix until just combined. Transfer to prepared pan and bake for around 20 mins.
Meanwhile, to make the coconut topping, heat 1/2 cup water, add instant coffee and stir to dissolve. Add caramel syrup, brown sugar and remaining butter and coconut. Stir until butter and sugar have melted. Pour over warm cake then bake for another 8 mins. Let cool for 30 mins in the pan then transfer to a wire rack to cool completely.
For the cherry compote, bring reserved cherry juice to a boil. Whisk in cornstarch slurry and cook until thickened. Add cherries and remove from heat.
Cut cake into 48 pieces and serve with warm cherry compote.