cherry coconut cake

Knead the dough ingredients together until a smooth shortcrust pastry forms, and press into a springform pan (26cm diameter).

Drain the cherries of excess liquid.

For the filling: Cream together the butter and sugar. Stir in the sweet cream. In a second bowl, combine together the corn starch, shredded coconut and baking powder. Then together with the cherries, fold the cornstarch mixture into the egg-butter-sugar mixture. Mix until well combined.

Spread the batter on the shortcrust pastry and sprinkle with almond flakes.

Bake for 50 minutes in a preheated oven (180°C over/under heat)