1 cup flour
1 tsp baking powder
3 egg yolks (reserve egg whites)
1 cup butter
1 tsp caramel essence
1 cup castor sugar (divided)
10-12 glaze cherries, rolled in flour and chopped
½ cup milk
1 cup coconut
For the cake:
Cream butter ½ cup castor sugar and egg yolks till creamy.
Add the caramel essence.
Sift the flour and baking powder.
Add flour and milk alternating the two while mixing with electric mixer.
Using rubber spatula fold in the cherries.
Pour into greased cake tin and set aside.
Meanwhile preheat oven to 170 degrees C.
For the coconut layer:
Mix the egg whites, ½ cup castor sugar and coconut till combined.
Add to the top of the cake batter but do not mix into the cake mixture.
Bake for 30-35 minutes.
Adapted from Ruth Govender’s Coconut Cake
Prepared, tried and tested by: Melanie Kramar @ Global Food Flavors