¾ cup dessicated coconut½ cup milk3 eggs1 cup normal white sugar150g butter (melted)1 ½ cups flour2 teaspoon baking powder200g red glace cherries (sliced and mixed with some flour)
Preheat oven to 160 degrees. Place coconut and milk in a bowl and set aside. Beat eggs in a dish, add sugar and beat until well combined. Sift flour and baking powder into egg mixture. Add melted butter. Fold in coconut and milk together with cherries and pour into a baking paper lined 20 cm round cake tin. Bake at 160 degrees for 35 to 40 minutes. Leave in tin for 10 minutes before turning onto a cooling rack.