Fresh cherry and coconut lamingtons

  • unsalted butter 100g, plus a little extra for the tin
  • cherries 200g
  • plain flour 250g
  • cornflour 50g
  • baking powder 2 tsp
  • full-fat coconut yogurt or Greek yogurt 150g
  • sunflower oil 50ml
  • golden caster sugar 250g
  • vanilla extract 2 tsp
  • eggs 3 medium, plus 1 yolk
  • cherry jam a jar
  • desiccated or shredded coconut 100g

Heat the oven to 170C/150C fan/gas 3½. Butter a 20cm square, deep cake tin and line the base with baking parchment. Set aside 9 cherries, then stone and finely dice the rest and leave in a sieve while you make the batter. Sift together the flours, baking powder and a good pinch of salt, then set 2 tbsp of it aside.
Beat the butter, yogurt, oil, sugar and vanilla in a big mixing bowl until smooth. Add the eggs and yolk, one at a time, beating between each addition. Beat in the flour mixture, then toss the diced cherries with the reserved 2 tbsp flour mix to coat and fold these in. Scrape into the tin and bake for 50-55 minutes until a skewer poked in the centre comes out clean. Cover the tin with foil and cool the cake completely (this helps to keep the sponge from drying out).
Turn the cake out onto a tray and freeze for 30 minutes to firm it up. Trim the edges to make them even and straight, then divide into 9 squares.
Heat the jam in a pan or microwave until hot, then sieve into a bowl. Spread the coconut on a plate and dunk each cake first into the jam to coat all sides (except the bottom), then the coconut (stick a fork into the base to help). Top each with a cherry and leave for an hour to set and defrost fully.
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