Ginger, Coconut And Pineapple Cake

• 14 tablespoons butter at room temperature
• 3/4 cup granulated sugar
• 3 eggs
• 2 tablespoons ginger grated
• 1 teaspoon vanilla extract
• 1 1/4 cups self raising flour
• 1/2 cup flour
• 1/4 cup lime juice
• powdered sugar for dusting
• 12 ounces cherries pitted
• 1/3 cup granulated sugar
• 1/3 cup port

1. Preheat the oven to 350u0b0F. Lightly grease and line a 9-inch springform pan with parchment paper.
2. 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.
3. Sift combined flours into a bowl. Fold into butter mixture with lime juice. Spoon batter into prepared pan, smoothing top.
4. 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.
5. 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.
6. Dust cooled cake with powdered sugar. Slice and serve with port cherries and syrup.

butter, sugar, eggs, ginger grated, vanilla, flour, flour, lime juice, powdered sugar, cherries, sugar, port

Taken from www.yummly.com/recipe/Ginger_-Coconut-and-Pineapple-Cake-1405753 (may not work)