Name: One-mix cakes – cherry coconut cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12
Ingredients: Cherry coconut cake; 175 gram butter, melted; 1 cup desiccated coconut; 1 1/2 cup self-raising flour; 3/4 cup caster sugar; 3 eggs, at room temperature; 1/2 cup milk; 2/3 cup flaked almonds, toasted; 2/3 cup chopped glac' cherries, halved; 1/2 453g tub vanilla frosting; few drops pink food colouring; 2 tablespoon flaked coconut

Ingredients

Cherry coconut cake

175 gram butter, melted

1 cup desiccated coconut

1 1/2 cup self-raising flour

3/4 cup caster sugar

3 eggs, at room temperature

1/2 cup milk

2/3 cup flaked almonds, toasted

2/3 cup chopped glac' cherries, halved

1/2 453g tub vanilla frosting

few drops pink food colouring

2 tablespoon flaked coconut

Method

Cherry coconut cake

1.Preheat oven to 180°C/16O°C fan forced. Grease a 19cm (base measurement) square cake pan. Line base and sides with baking paper.

2.Using an electric mixer, beat butter, desiccated coconut, flour, sugar, eggs and milk in a large bowl, on low speed until combined. Increase speed to medium. Beat for 4-5 minutes or until mixture is smooth and pale. Chop 1/2 cup of the almonds. Stir into cake mixture with 1/2 cup of the cherries.

3.Spread mixture into prepared pan. Bake for 45-50 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Turn cake onto a wire rack to cool completely. Place on a cake stand.

4.Tint frosting pale pink. Spread cooled cake with frosting. Chop remaining cherries. Sprinkle cherries, flaked coconut and remaining almonds over cake. Serve.