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Cherry and Coconut Cakes

Use Flexible Mould - 6798

Makes 6

Cakes

110g ( 4 oz ) glacé cherries
150g ( 5 oz ) self raising flour
½ teaspoon baking powder
110g ( 4 oz ) soft margarine
110g ( 4 oz ) caster sugar
grated rind of 1 lemon
1 egg, medium
25g ( 1 oz ) desiccated coconut

Topping

25g ( 1 oz ) shredded coconut

Preheat oven to 170ºC, 325ºF, fan oven 150ºC, Gas mark 3

Put the cherries into a sieve and rinse under running water. Pat dry with kitchen paper. Cut each cherry into quarters. Rinse again and pat dry.

Sift the flour and baking powder into a large bowl. Add the margarine, sugar, lemon rind, egg and coconut. Mix together then beat for 2 minutes until light and creamy. Stir in the cherries.

Stand the mould on a baking tray.

Spoon the mixture into the cups.

Press a little of the shredded coconut onto each cake.

Bake for 35 – 40 minutes until well risen and golden brown.

Leave to cool in the mould for a few minutes then turn out onto a cooling rack.

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