Cherry & Coconut Cake Recipe
Ingredients
| 150g glace cherries, rinsed, dried, and roughly chopped | ||
| 250g self-raising flour | ||
| Baking powder | 1 Teaspoon | |
| Coconut | 75 Gram, desiccated | |
| 100g margarine or unsalted butte | ||
| Caster sugar | 75 Gram | |
| Eggs | 3 , beaten | |
| Grated zest and juice of 1 lemon | ||
| A few drops vanilla extract | ||
| Skimmed milk | 4 Tablespoon | |
Directions
Preheat the oven to 180°C/350°F/Gas 4.
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.
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.
Chef
