Cherry and Coconut Cake with Coconut Buttercream

6oz Butter

6oz Caster Sugar

6oz Self Raising Flour

1Tsp Baking Powder

1Tsp Almond Essence

4oz Cherries (Chopped)

2oz Dessicated Coconut

3 Eggs

1Tbs M ilk

Cooking time: Gas Mark 4 / 180 Fan

Serving: 2 x 7 inch cake tin to make a double layer sponge

1. Cream together the butter and sugar for several minutes until well combined and creamy

2. In a separate bowl whisk the eggs and almond essense until well beaten, approx. 2-3 minutes

3. Whisk the eggs slowly into the creamed butter mixture until well combined and it forms a nice pale, creamy mixture

4. Sieve the flour and baking powder into the creamed mixture and fold in gently

5. Cut the cherries into half and coat in the coconut (This prevents them from sinking)

6. Fold the cherries and coconut into the mixture along with the milk so that the mixture is a nice dropping consistency

7. Divide the mixture evenly between the two tins and spread out with a knife and then pop in the oven and bake for the prescribed time or until golden

8. Remove the tins from the oven and leave the sponge in the cake for 5minutes to cool before removing and transferring to a cooling rack

Buttercream Icing

I used the 'perfect buttercream icing' on this website and then added 3oz Desnicated Coconut and 1Tbs of Milk and whisked for several minutes until nice and creamy and light.

Then Divide the icing, leaving slightly more for the middle of the cake, I also put blackberry jam in the middle to give it that extra kick and sprinkled flake on top. You can never have too much in or on a cake.

Then eat and enjoy!