The classic combination of cherry and coconut makes this tray bake a real winner!
Ingredients
| 225g | butter, softened |
| 225g | WHITWORTHS FINE CASTER SUGAR |
| 1 tsp | vanilla extract |
| 3 | large eggs |
| 3-4 tblsp | milk |
| 300g | self-raising flour |
| 100g | desiccated coconut |
| 200g | glace cherries, halved |
Preparation method
Pre-heat the oven to 180°C / Gas Mark 4.
Line a baking tray measuring 24cm by 34cm with baking paper.
Beat the butter and WHITWORTHS FINE CASTER SUGAR in a large bowl for 2-3 minutes, until light and fluffy.
Add the eggs and milk and continue to beat for 2-3 minutes.
Add 150g of the cherries and the remaining ingredients and beat briefly to combine.
Pour the mixture into the prepared tin, sprinkle over the remaining cherries and bake for 25 minutes, until lightly golden and cooked through.
Allow to cool slightly before transferring to a cooling rack to cool completely, serve.
