Cherry and coconut cake

Recipe from: 8/6/1998 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • 125
    ml
    coconut
  • 160
    ml
    soft butter
  • 190
    ml
    castor sugar
  • 2
    ml
    almond essence
  • 3
    extra-;large eggs, lightly whisked
  • 100
    ml
    milk (approximately)
  • 125
    ml
    glacé cherries, washed and quartered
 

Method

 
Preheat the oven to 180 °C and spray a 20 cm round cake tin (or ring cake tin) with non-stick spray. Sift the dry ingredients together and stir in the coconut. Cream the butter and castor sugar and beat in the almond essence and small quantities of the eggs at a time. Fold the dry ingredients into the butter mixture, alternating with the milk (you may need an extra 25 ml). Fold in the cherries and spoon into the prepared cake tin. Bake for 40 to 45 minutes or until baked through and a testing skewer comes out clean. Cool slightly in the cake tin before turning out. Makes a medium-sized cake.
 

Read more on: bake  |  fruit
 

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