Coconut and Cherry Cake

Serves: 11

Time: 1 hour


  • 225g self-raising flour

  • 85g margarine

  • 65g sugar

  • 70g desiccated coconut

  • 125g glacé cherries, halved 

  • 1 egg

  • 175ml milk of choice


  1. Pre-heat the oven to 180°C (fan).

  2. Line a medium loaf tin.

  3. Sieve the flour into a large bowl.

  4. Add the margarine and mix together with your fingertips to make breadcrumbs.

  5. Add the sugar, coconut and cherries.

  6. Whisk the egg and milk in a jug, then add to the dry mix.

  7. Gently stir until combined, then tip into your loaf tin.

  8. Cook for about 45 minutes.  

NB: As the coconut does not add any moisture to this cake, it will be dry if overcooked, so if unsure on exact timings, it's better to air more to being undercooked than over.