Coffee-Coconut Cake With Warm Cherry Compote

• 1 cup butter softened
• 3/4 cup sugar
• 4 eggs
• 1/3 cup buttermilk
• 1 vanilla bean seeds scraped out
• 1 2/3 cups coconut flakes
• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon instant coffee powder
• 2/3 cup brown sugar
• 3 tablespoons caramel syrup
• 30 ounces cherries drained, juices reserved
• 1/4 cup cornstarch mixed with a little water

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. 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.
4. Cut cake into 48 pieces and serve with warm cherry compote.

butter, sugar, eggs, buttermilk, vanilla bean seeds, coconut flakes, flour, baking powder, coffee powder, brown sugar, caramel syrup, cherries, cornstarch

Taken from www.yummly.com/recipe/Coffee-Coconut-Cake-with-Warm-Cherry-Compote-1406829 (may not work)