Cherry and Coconut Cake

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 1 – 1hr 15mins
Makes: 20 slices


12 oz/350g S.R. flour
a pinch of salt
6 oz/150g margarine
8 oz/225g glacé cherries, quartered
2 oz/50g desiccated coconut
6 oz/175g caster sugar
¼ pt/150ml milk
2 eggs, lightly beaten


1. Sieve flour and salt and rub in margarine.
2. Toss cherries in coconut and add to mixture with sugar.
3. Add milk to eggs and stir into mixture.
4. Spoon into a lined 8″/20cm diameter cake tin. If desired, sprinkle extra coconut on top. Bake.
Note: If desired, use blueberries instead of cherries.

Moira Westland, Mull