Coconut Milk Cake

6oz Butter
6oz Granulated Sugar
6oz Self Raising Flour
1Tsp Baking Powder
3 Eggs
2 Tbs Coconut Milk
3oz Desiccated Coconut

Oven Temp: Pre – heat Oven to 180c
Cooking time: Approx. 40-50 minutes in middle of oven
Tin Size: 2 x 7 inch

1. Cream together the butter and sugar in a bowl
2. Whisk the eggs in a separate bowl
3. Gradually whisk the eggs into the creamed butter mixture until smooth
4. Sieve in the flour, baking powder and stir slowly but thoroughly
5. Coat the cherries in the flour and then sieve the flour
6. Add the coconut milk and coconut and mix well
7. Pour into greased proof tin and bake in the middle of the oven
8. Once done leave in tin for 5-10 minutes to cool then put on wire rack

Icing and Filling

12oz Icing Sugar
5oz Butter
3 Tbs Coconut Milk
3oz Desiccated Coconut

1. Cream the butter
2. Whisk in the icing sugar
3. Add the Coconut Milk and Coconut and whisk into the creamed mixture thoroughly
4. Divide the Icing in half and put half on each sponge.
5. On one sponge add strawberry jam and smooth out
6. Layer the other sponge on top of the jam and decorate if so desired or just tuck in and eat

N.B. Depending how thick you like the buttercream icing you can add more milk to make it less thick and more of a glace form of icing
N.B. If your not a major fan of Coconut, you can leave the desiccated coconut out of the icing and use just the milk, but I love the different texture the coconut gives to the icing.