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I must have baked this cake at least ten times in the last six months. Needless to say it is a firm family favorite and easy to get right every time. I find the addition of a little baking soda improves the texture.

Photographed in my home.

Cherry and Coconut Cake

250g/9oz Self-Raising Flour
¼ tsp Salt
¼ tsp Bicarbonate of Soda
125g/4oz Butter
75g/3oz Desiccated Coconut
125g/4oz Caster Sugar
200g/7oz Glace Cherries chopped in halves.
2 Eggs Beaten
225ml/8 fl oz Milk
25g/1oz Shredded Coconut, a few extra Glace Cherries

1. Base line a 20.5cm (8 inch) round cake tin or a long cake tin with buttered greaseproof paper, or grease the inside of the tin with butter and dust with flour.

2. Sieve the flour, salt and bicarbonate of soda into a mixing bowl. Rub in the butter. Stir in the desiccated coconut, sugar and cherries.

3. Whisk together the eggs and milk then briskly beat it into the other ingredients until the mixture stiffens.

4. Pour the mixture into the prepared cake tin leveling the top and scatter over the shredded coconut. Add a few whole cherries in a row along the centre.

5. Bake in the oven at 180° (350°F) mark 4 for about 1½ hours. Cover with foil after the first 40 minutes.

6. Turn out on to a wire rack and leave to cool.

Technical Details:

Camera: Nikon D3
Lens: Nikkor 24-70mm f/2.8
Focal Length: 70mm
ISO: 200
Exposure: 0.8 sec at f/18
Lighting: Daylight
Post Processing: Capture NX 2

© 2010 John Hooton Photography

Retired Professional Photographer, web designer, software developer, still dabbling in photography and all things technical!

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  • LorenaLo
    LorenaLoalmost 5 years ago

    lovely lovely..yummy yummy!! ;o))) UR Great!!

  • Thank you Lorena, I got a similar reaction when taking it out of the oven!

    – John Hooton

  • redladyart
    redladyartalmost 5 years ago

    Oh my, I am just drooling now! What a great composition, including the tea cup with the lemon slice! I love your eye for detail. :))

  • Thank you for such a lovely comment Sharon, I’ll have to mail you a slice!

    – John Hooton

  • CeePhotoArt
    CeePhotoArtalmost 5 years ago

    Oh this sounds good. Great capture! :D

  • Thank you Cee!

    – John Hooton

  • CeePhotoArt
    CeePhotoArtalmost 5 years ago

    Your cohosts,
    Cee and Chris

  • You are welcome!

    – John Hooton

  • sewcrafty
    sewcraftyalmost 5 years ago

    Oh yum, looks wonderful! Cherries and coconut, 2 of my favorites, I will definitely try this one :-)

  • I am really pleased to hear that Sewcrafty as ‘the proof of the pudding is in the eating’ as they say! :-))

    – John Hooton

  • kkphoto1
    kkphoto1almost 5 years ago

    Looks really good, I can see why its a family favorite!

  • Thank you Kay. Only photographed yesterday but it is already reduced by half!

    – John Hooton

  • Daniel Sorine
    Daniel Sorinealmost 5 years ago

    You know, John, I could gain a few just looking at your pictures. After your next submission, I’m tossing the scale. Actually, I already did that.

  • Thanks for such a great comment Daniel. That’s not such a bad idea. My belt is in three notches since Christmas and one of those newly carved – what better measuring device? Mind you, my diet would not make very interesting photography!

    – John Hooton

  • Daniel Sorine
    Daniel Sorinealmost 5 years ago

    PS: Being that this is the politically correct awareness century, no offense intended to all those tofu lovers.
    Keep ‘em comin’, John!

  • Toffee maybe but tofu is not even a proper name. :-)

    – John Hooton

  • Hans Kawitzki
    Hans Kawitzkialmost 5 years ago

    What a superb set up and great looking cake but most of all I admire your lighting on all your food shots……simply superb.

  • Thanks for that lovely comment Hans. Quite a few of my food shots are lit with nothing other than window daylight. The window is north facing and sometimes I use a small piece of polystyrene as a reflector to fill the shadows.

    – John Hooton

  • Pamela Jayne Smith
    Pamela Jayne S...over 4 years ago

    19th June 2010

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