Cherry and Cardamom Philly Cake

• 125g block PHILADELPHIA Cream Cheese, softened
• 150g butter, softened
• 220g caster sugar
• 1 teaspoon coconut essence
• 2 eggs, lightly beaten
• 1 cup self-raising flour, sifted
• 2 teaspoons ground cardamom
• 2 tablespoons light sour cream
• 425g canned black cherries, drained
• 1/2 cup desiccated coconut
• 1/3 cup raw sugar

1. Beat Philly*, butter, sugar and coconut essence until light and fluffy.
2. Beat in eggs, one at a time until combined.
3. Add flour, cardamom and sour cream and combine until smooth.
4. Fold in cherries then spoon mixture into a greased 23cm round cake tin.
5. Sprinkle coconut and raw sugar on top and bake in at 180 degrees C for 50-60 minutes or until a skewer comes out clean.

cream cheese, butter, caster sugar, coconut essence, eggs, flour, ground cardamom, light sour cream, black cherries, coconut, sugar

Taken from www.kraftrecipes.com/recipes/cherry-cardamom-philly-cake-103601.aspx (may not work)