Cherry Coconut Cake by Zarnak Sidhwa

Ingredients:

• Butter 8 oz
• Caster sugar 8 oz
• Eggs 4
• Egg yolk 1
• Flour 8 oz
• Baking powder 1 tsp
• Desiccated coconut 2 oz
• Glazed cherries 6 oz

For Topping:

• Egg white 1
• Icing sugar 3 oz
• Shredded coconut 2 oz
  

Method:

1. Beat butter and sugar until light and fluffy.
2. Add eggs and egg yolk.
3. Fold in flour, coconut and cherries.
4. Spoon mixture into greased and lined 8 inch loosed bottom cake tin and bake in oven at 180 degrees C for 45-50 minutes until just firm.
5. For topping: Whisk egg white in bowl until stiff, gradually whisk in icing sugar.
6. Spread over top of cake.
7. Scatter over coconut.
8. Return to oven and cook further 20 minutes until golden brown and skewer inserted into center of cake comes out clean.
9. Cover lightly with foil, if topping is browning to quickly.
10. Leave to cool in tin for 10 minutes, transfer to wire rack to cool completely.