Ginger, Coconut And Pineapple Cake - cooking recipe

Ingredients

14 tbsp (1 3/4 sticks) butter, at room temperature
3/4 cup granulated sugar
3 None eggs
2 tbsp grated ginger
1 tsp vanilla extract
1 1/4 cups self-raising flour
1/2 cup flour
1/4 cup lime juice
None None Powdered sugar, for dusting
None None FOR THE PORT CHERRIES
12 oz cherries, pitted
1/3 cup granulated sugar
1/3 cup port

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line a 9-inch springform pan with parchment paper.
Beat butter and granulated sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in ginger and vanilla.
Sift combined flours into a bowl. Fold into butter mixture with lime juice. Spoon batter into prepared pan, smoothing top.
Bake 50-55 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
Meanwhile, for the port cherries, place cherries, sugar and wine in a medium saucepan on low heat. Cook 10 mins, stirring often, until cherries soften slightly and syrup thickens.
Dust cooled cake with powdered sugar. Slice and serve with port cherries and syrup.