Cherry and coconut cake

Name: Cherry and coconut cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 10.00 ml Baking powder; salt pinch; 125.00 ml coconut; 160.00 ml butter soft; 190.00 ml castor sugar; 2.00 ml almond essence; 3.00 eggs extra-large, lightly whisked; 100.00 ml milk; 125.00 ml glacé cherries quartered

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By Food24 November 03 2009

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Ingredients (10)

500.00 ml	flour — cake
10.00 ml	Baking powder
	salt — pinch
125.00 ml	coconut
160.00 ml	butter — soft
190.00 ml	castor sugar
2.00 ml	almond essence
3.00	eggs — extra-large, lightly whisked
100.00 ml	milk
125.00 ml	glacé cherries — quartered

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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.