Cherry Coconut Cake - cooking recipe

Ingredients

14 tbsp butter, melted
1 cup desiccated coconut
1/2 cup self-rising flour
3/4 cup granulated sugar
3 None large eggs, at room temperature
1/2 cup milk
3/4 cup sliced almonds, toasted, 1/2 cup chopped
4 oz chopped candied cherries, 3 oz halved, 1 oz chopped
8 oz vanilla frosting
3-4 drops pink food coloring
2 tbsp shredded coconut

Preparation

Preheat oven to 350\u00b0F. Grease a 7 inch square cake pan and line base and sides with parchment paper.
Beat butter, coconut, flour, sugar, eggs and milk until combined. Increase speed to medium and beat for 4-5 mins, or until smooth and pale. Stir in 1/2 cup chopped almonds along with halved cherries. Transfer to prepared pan and bake for 45-50 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely. Place on a cake stand.
Tint frosting pale pink. Spread frosting over cooled cake then sprinkle with chopped cherries, coconut and remaining almonds. Serve.