Coconut Cherry Cake

Add the coconut and combine. 9am 6pm Saturday.

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Rinse the cherries in cold water and dry chop into small pieces.

Coconut cherry cake. Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C. Stir in the coconut and cherries. Bake at 360F 180C for about an hour until golden or until a skewer inserted in the middle comes out clean.

In a large bowl combine the flour caster sugar and desiccated coconut. Preheat oven to 185 C Gas 4 12. Rub the butter into the flour with your finger tips until it resembles breadcrumbs.

9am 6pm Friday. 9am 6pm Thursday. Stir in the coconut and then fold in the cherries.

Simmer the dried cherries in about ½ cup of water. Remove from the heat cover with a. Pour into prepared pan and bake 30-35 minutes.

Cool in the pan. 9am 6pm Sunday. Now gradually beat in the whisked eggs a little at a time.

Spoon the batter into the prepared loaf tin and level the surface. Add the sugar chopped cherries and 75g of the coconut mix briefly. 9am 6pm Wednesday.

Beat the egg whites in a small bowl until soft peaks form then gently fold into cake mixture. For the cake cream the butter and sugar together until light pale and fluffy. 2 customers at a time and please wear a face covering.

Fold in the coconut flour and glacé cherries. Heat the oven to 180C. Whisk the egg whites to a soft peak and using a large metal spoon beat one spoonful of the egg white into the cake mixture then lightly fold in the.

Then sift the flour and baking powder together and carefully fold this into the creamed mixture using a metal spoon. Or use an electric food mixer I used my Kenwood K Mix and the K attachment. Grease and line the base of a 22cm round cake tin.

Add sugar coconut and eggs and mix well. Toss the glace cherries in the flour and add to the batter together with the apricots and milk. Bake in the centre of the oven 50-75 minutes until golden or until a skewer inserted in the middle comes out clean.

In a bowl rub margarine into flour. Arrange the extra slices of cherries on top and sprinkle the extra coconut. Stir in half the sifted flour with half orange juice then stir in the remaining flour and orange juice.

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