250 g (9 oz) self raising (self rising) flour
1/4 level tsp (1.25 ml) salt
1 stick (8 Tbsp) 115 g (4 oz) butter
3 oz (75 g) desiccated coconut
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
125 g (4 oz) glace cherries, finely chopped
2 eggs, beaten
1 cup (8 fl oz.) milk
25 g (1 oz) shredded coconut
1/4 level tsp (1.25 ml) salt
1 stick (8 Tbsp) 115 g (4 oz) butter
3 oz (75 g) desiccated coconut
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
125 g (4 oz) glace cherries, finely chopped
2 eggs, beaten
1 cup (8 fl oz.) milk
25 g (1 oz) shredded coconut
method
1. Butter and base-line a rectangular cake tin with funnelled ends or a 1.3 litre (2 1/4pint) loaf tin. Dust with flour.
2. In a bowl combine the flour and salt. Rub in the butter. Stir in the coconut, sugar and cherries.
3. Whisk together the eggs and milk and beat into the other ingredients.
4. Spoon the mixture into the prepared tin, levelling the top and scatter over the shredded coconut.
5. Bake in the oven at 180c (350f) mark 4 for about 1 1/2 hours. Cover with foil after 40 minutes.
6. Turn out on to a wire rack and leave to cool.
2. In a bowl combine the flour and salt. Rub in the butter. Stir in the coconut, sugar and cherries.
3. Whisk together the eggs and milk and beat into the other ingredients.
4. Spoon the mixture into the prepared tin, levelling the top and scatter over the shredded coconut.
5. Bake in the oven at 180c (350f) mark 4 for about 1 1/2 hours. Cover with foil after 40 minutes.
6. Turn out on to a wire rack and leave to cool.
serving amount
serves 6-8
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