This recipe is courtesy of my mum who baked the cake this morning. I was drawn to the sweet smell escaping from the kitchen and thought it too good not to share on my blog. Both my mum and my aunt have baked this cake before – they got the recipe from my grandma, so I guess it has become somewhat of a family recipe, passed down through the generations.
340g self raising flour
170g caster sugar
1/4 pint whole milk
Preheat the oven to 180*c and grease and line a deep 8″ round tin.
- Using the tips of your fingers, rub together the flour and butter until a fine crumb forms
- Stir in the caster sugar, eggs and milk
- Add the cherries and coconut
- Pour mixture into your prepared tin and using the back of a spoon, create a slight dip in the centre so that the cake rises evenly
- Bake for 1hr 10minutes (or slightly longer if still wet in the middle – check by pushing a skewer into the centre of the cake)