1. Preheat the oven to 325F (165C°). Grease and line a 20 cm cake tin, making sure the base is covered so nothing sticks later.

Cake Batter

1. In a large bowl, cream 1 cup unsalted butter with ½ cup caster sugar until pale and fluffy.
2. This takes about 3 to 4 minutes with an electric mixer, and it’s worth doing properly.
3. Add the 3 egg yolks, one at a time, mixing well after each addition, then mix in 1 tsp of caramel essence.
4. Sift together 1 cup all-purpose flour and 1 tsp baking powder.
5. Add the dry ingredients and ½ cup milk to the batter, alternating between the two and starting and ending with flour. Mix gently until just combined. Don’t overmix here.
6. Using a spatula, fold in the 10 to 12 floured glacé cherries, so they stay evenly distributed.
7. Spoon the batter into the prepared tin and smooth the top lightly.

Coconut layer

1. In a clean bowl, lightly beat the 3 egg whites just until foamy, not stiff. A
2. Add the remaining ½ cup castor sugar and mix until combined and slightly thickened.
3. Fold in 1 cup of desiccated coconut until evenly mixed.
4. Carefully spoon the coconut mixture over the cake batter, spreading it gently to the edges. Don’t swirl or mix it into the batter. It will settle naturally as it bakes.
5. Bake at 325F (165C°) for 30 to 35 minutes, until the coconut topping is lightly golden and a skewer inserted into the cake portion comes out mostly clean. A few moist crumbs are fine.
6. Cool the cake in the tin for 10 minutes, then turn out onto a rack to cool completely before slicing.