Cherry Teacake

60 grams unsalted butter

2/3 cup caster sugar

1/2 teaspoon coconut essence

3 eggs, lightly beaten

1/3 cup chopped glace cherries

1/4 cup dessicated coconut

1 1/4 cups self-raising flour

1/3 cup cornflour

Pink Icing

1/2 cup icing sugar

1 teaspoon unsalted butter

2 teaspoons boiling water

pink food colouring

PREHEAT OVEN to moderate 180 degrees centigrade.

Brush a deep, 20 cm round cake tin with melted butter or oil. Line base with paper; grease paper. Using electric beaters, beat butter, sugar and essence in small mixing bowl at medium speed until light and creamy.

Add eggs, beat three minutes or until just combines. Transfer the mixture to a large mixing bowl. Add cherries and coconut and sifted flour and cornflour, beat at low speed for 1 minute or until mixture is almost smooth. Spoon mixture evenly into prepared tin; smooth surface. Bake 30 minutes or until skewer comes out clean when inserted in center. Leave cake in tin 10 minutes before turning onto wire rack to cool.

To make Pink Icing: Combine sifted icing sugar, butter and water in a small bowl to form a firm paste. Stand bowl in pan of simmering water, stir until icing is smooth and glossy; remove from heat. Tint icing with colouring as desired. Spread icing over top of the cake using a flat-bladed knife.