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Cherry & Coconut Cake Recipe
|Glace cherries||150 Gram, rinsed, dried, and roughly chopped|
|Self-raising flour||250 Gram|
|Baking powder||1 Teaspoon|
|Desiccated coconut||75 Gram|
|Margarine/Unsalted butter||100 Gram|
|Caster sugar||75 Gram|
|Eggs||3 , beaten|
|Lemon||1 , zest grated and juiced|
|Vanilla extract||2 Drop|
|Semi skimmed milk||4 Tablespoon|
Serving size: Complete recipe
Calories 3150 Calories from Fat 1283
% Daily Value*
Total Fat 147 g226.3%
Saturated Fat 62.2 g311%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 3872.7 mg161.4%
Total Carbohydrates 418 g139.2%
Dietary Fiber 21.7 g86.8%
Sugars 191.6 g
Protein 52 g103.4%
Vitamin A 86.5% Vitamin C 76.5%
Calcium 135.1% Iron 99.3%
*Based on a 2000 Calorie diet
Lightly grease and flour a deep, 18cm (7in) cake tin.
Mix together the cherries, the flour, the baking powder, and all but 1 tablespoon of the coconut.
Beat together the margarine and sugar until light and fluffy.
Gradually add the eggs, beating well, and adding a little flour to the mixture if it begins to curdle.
Mix in.the lemon zest and juice, vanilla extract, and milk.
Fold in the flour mixture.
Spoon the mixture into the prepared cake tin and level the top.
Scatter the reserved coconut over the top.
Bake in the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool the cake in the tin for 10 minutes.
Take it out of the tin and sit it on a wire rack to complete cooling.