Cherry and Coconut Cake

Cherry and Coconut Cake Recipe:

The oven should be preheated to a temperature of 350F (177C)

1. Grease the baking dish and place it aside

2. Sift the flour and the salt into a bowl

3. Cut the margarine up and rub it in the sifted flour

4. Cut the cherries into quarter pieces and add them to the coconut

5. Add the sugar to the cherries and the coconut

6. Add the above mixture (no.5) to the flour mixture and stir lightly to combine the mixtures

7. Beat and stir the eggs into the mixture and at the same time, add enough milk to give the mixture a stiff but dropping consistency

8. Pour the mixture into the prepared baking dish and level the surface

9. Sprinkle the top of the mixture with the granulated sugar and bake in the center of the preheated oven for about 1 and 1/4 hours or until the cake is well risen and golden brown

10. Remove the cake from the oven and place it on a wire rack to cool down

List of ingredients required:

12 oz of self-raising flour
Pinch of salt
6 oz of margarine
8 oz of glace cherries
2 oz of dessicated (dried) coconut
6 oz of caster sugar
2 large eggs
1/4 pint milk
Granulated sugar