I will eat it all…Take it away!!…Cherry and Coconut Cake….

I LOVE LOVE LOVE LOVE LOVE….Yep, you get it.

I love cherries, fresh, glace, yum, yum, yum…

sickly sweet deliciousness!

I only like the glace ones in cake etc…can’t eat them as is, too sweet…

But i love the green ones too..

And I love coconut.

I think I need to betray the Simnel cake and declare this as my NEW bestie!!

Have a bite!

Now this cake, I made up using a base recipe I use and changing a few things.

Why, I have not done this before, I do not know!!

I am not saying I have made a shattering discovery, I haven’t.

There are many recipes for cherries and coconut cake but they weren’t quite what I wanted or it was too fussy.

I like simple really.

This cake, was like a Louise slice in taste but nicer, i can’t really explain the texture but you could add less coconut if you wanted.

It was (yes, went VERY fast) very moist…Even the small piece left two days later…

No one in my house will eat the last piece…they will eat all bar a miniscule bit or a bag of chips bar the crumbs!!

It is very, very frustrating!!

The birds eat well here..

Lovely with a cuppa

So what do you need to create this delishy afternoon tea cake?

Well, its more a cut and come again (many times) cake:)

180g butter

1 cup of castor sugar

2  eggs

1 packet of glace cherries

1 cup of coconut desiccated (I think i was very greedy and used over 1 cup)

2 tsp baking powder

2 & 1/2 cups of pure flour

4 tbsp milk

Pinch of salt.

Mix in those beauties….

Preheat oven to 180 celsius.

Grease and line a 20cm (or larger or smaller) tin.

Cream butter and sugar until pale and fluffy.

Add in eggs, one by one and make sure the mix is well combined.

In another bowl, combine all dry ingredients and add into the eggy mix, 1 cup at a time.

Add in the milk and mix through.

Lastly add in the cherries and mix through.

Pour cake mix into the tin and place in the oven.

ready to put in the tin…

pop in the oven….

cooling….well when i take bottom off!!

Bake at 180 c for 15 minutes and then turn down to 150 and bake a further 40-45 minutes until golden brown and a skewer comes out clean.

Remove from oven and allow 5 minutes to cool in the pan and then carefully transfer to a rack to cool.

This cake, I wouldn’t ice, I think it is rich and moist enough on its own.

I wouldn’t use green glace cherries either as I think too garish BUT its an option.

Maybe for Xmas???

cooling….

A slice or two?

A curious thing….

I am not sure if you noticed the slight variation in colour in the cherries???

I used two brands…one Tasti and one Homebrand.

The homebrand ones were very pale in colour (said no additives /colours etc)and slightly different, not bad, just different.

I will look closer at the packaging next time.

I had a few of the homebrand ones left that I had used a few days before on something else and wanted to use them up…

top view…

Slice view:)

plate view:)

Bite view…

Moist and a little crumbly while warm…

So cut a piece or two and have a lovely cuppa.

ENJOY, ENJOY, ENJOY!!