This cake is one that I love – the classic English Cherry cake but with a little twist. I used freshly grated coconut and it was delicious.
It’s so easy to make that you can make this into a little afternoon/Sunday project with the kids. It’s made using a saucepan – no messy bowls to wash up! The cake is moist and the cherries are juicy and succulent. Now that’s what I call a really good reason to try out this cake.
It’s best to use a medium-sized saucepan and a wooden spoon for mixing. When adding ingredients to a hot mixture, it’s important to stir quickly. I used a dark chocolate icing for the cake and garnished it with coconut shavings. You could use dessicated coconut if you prefer it.
Perfect with a cup of tea!
PREP: 25 minutes COOK TIME: 1 hour
150 gms butter
11/2 cups coconut, grated
11/2 cups self raising flour
3/4 cup milk
1 cup red glace cherries, halved
125 gms dark chocolate
125 gms butter
Preheat the oven to 180 C.
Grease an 8 inch round cake pan and line the base and sides with baking paper.
Melt the butter in a medium saucepan and stir in the remaining ingredients. Pour the mixture into the prepared pan and bake for about an hour or when a toothpick inserted in the centre comes out clean. Leave the cake in the pan for 10 minutes and turn out onto a wire rack to cool.
To make the buttercream, melt the chocolate and butter in a small heatproof bowl over hot water. Cool to room temperature. beat with a wooden spoon until thick and spreadable.
Top the cooled cake with the chocolate butter cream and decorate with flaked coconut and maraschino cherries, if desired.