I have been crowned the official lunch maker with Roy now working a 9-5 job. I think of it as a challenge and all lunch boxes need something a little sweet in them. So each Sunday I am baking up something to go his lunchbox for the week.
While we were packing up the kitchen I found a jar of morello cherries hiding in the back of a cupboard. Roy also discovered them and requested a cherry coconut cake. I use to make him a slice similar to this cake but when it was cut it would just crumble all over the place. So it was time to step it up and turn it in to a cake which you can easily handle and transports well.
Like all my cooking I like to keep things simple so if you don’t have a jar of cherries lurking in your pantry don’t worry. You can simply replace them with, chopped apple with a sprinkle of cinnamon, tinned apricots or if you can get a hold of some fresh blueberries. mmmm.
The other thing I love about this cake is that it is moist and has very little sugar. I don’t like overly sweet foods so even I want to eat two slices of this cake. One of the things I am looking forward to when Isla gets older is teaching her about baking. At the moment more of the cake mixture ends up on the bench then it stays in the bowl. We have a lot of fun doing it but I always get stuck with the clean up.
- 4 tbsp butter, diced
- 4 tbsp sugar
- 3 eggs
- 125g SR flour
- pinch of salt
- 1 cup of morello cherries, drained
- 2 tbsp butter
- 2 tbsp sugar
- ¾ cup shredded coconut
- Preheat your oven to 180'c and line a 25cm cake tin with baking paper.
- In a large mixing bowl cream the butter and sugar. Add one egg at a time stirring after each.
- Add the flour with a pinch of salt and stir to form a thick batter. Add the cherries and carefully stir through. Pour the batter into the cake tin.
- Make the crumble by placing the butter, sugar and coconut into a bowl. Using your fingers mix the butter through the sugar and coconut until evenly mixed. Sprinkle over the cake evenly.
- Bake for 30 minutes. Allow to cool on a wire rack for ten minutes before turning out of the tin.
- Serve with a dollop of cream and a good cup of tea.