Cherry Coconut Cake

• 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

1. Preheat oven to 350u0b0F. Grease a 7 inch square cake pan and line base and sides with parchment paper.
2. 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.
3. Tint frosting pale pink. Spread frosting over cooled cake then sprinkle with chopped cherries, coconut and remaining almonds. Serve.

butter, coconut, flour, sugar, eggs, milk, almonds, candied cherries, vanilla frosting, coloring, coconut

Taken from recipes-plus.com/api/v2.0/recipes/33891 (may not work)