Coconut Topping Cake

INGREDIENTS

125g butter
½ cup sugar
3 egg yolks
1 cup flour
½ cup milk
1 ½ teaspoon baking powder

TOPPING:
3 egg whites
½ cup sugar
1 ½ cups dessicated coconut

METHOD

Cream butter & sugar the beat in the egg yolks. Add half the flour and baking powder and half the milk, beat until combined and then add the rest. Spoon cake batter into a lined/greased oven dish and smooth out. For the topping, beat the egg whites and sugar together until just combined and sugar is dissolved. Do not beat it until white and fluffy, egg white should still be clear and runny. Mix in the coconut with a metal spoon and spread over the cake batter. Smooth out making sure to cover all edges. Bake in a preheated oven on 180 for about an hour until topping turns golden brown. When cooled, decorate with chocolate and cherries.

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