Ingredients
1 jar (10 ounces) maraschino cherries, divided1 cup butter, softened1/2 cup shortening3 cups sugar6 large eggs1 teaspoon vanilla extract3/4 cup 2% milk3-3/4 cups all-purpose flourFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened3-3/4 cups confectioners’ sugar1/2 teaspoon vanilla extract1/2 cup sweetened shredded coconut1/4 cup chopped walnutsAdditional sweetened shredded coconut, optional
Preparation
Drain and chop cherries, reserving juice; set aside.
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries.
Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
