Cherry & Coconut Loaf Cake

200g tub of glace cherries, drained of syrup, halved

150g butter, softened

150g caster sugar

3 medium eggs, lightly beaten

30 ml milk

200g self raising flour

1/4 teaspoon ground cinnamon

75g dessicated coconut

1. Preheat the oven to 180°C and line a loaf tin with baking parchment.

2. Cream the butter and sugar together, then slowly add the eggs while mixing thoroughly. 

3.  Stir in the milk.

4. Sift in the flour and cinnamon, with the cherry halves in the seive (this coats them in flour so they won’t sink to the bottom of the cake as it cooks). Then fold in the flour.

5. Fold in the coconut, then fold in the cherries.

6. Bake for about 45-55 minutes. It’s cooked when a wooden skewer inserted into the middle of the cake comes out clean.

7.  Optional:  Mix half a cup of icing sugar with a teaspoon at a time of water until it can be spooned and smoothed onto the cooled cake. Sprinkle with dessicated coconut & allow to set.