1 packet butter cake mix
1 cup desiccated coconut
125g margarine (or butter), melted
1½ x 670g jar sweet pitted cherries, strained
250g light sour cream
desiccated coconut (extra), for sprinkling
1 Preheat oven to 185C. Grease a 20cm springform cake tin. To make cake base, in a mixing bowl combine cake mix, coconut and margarine until mixture is a crumbly consistency. Press mixture into base of tin.
2 Cover with cherries, retaining about 20 for the top of the cake. Spread sour cream evenly over cherries. Decorate top of cake with retained cherries.
3 Sprinkle with coconut (extra). Bake for 30 minutes. Allow to cool before removing cake from tin.
Variation: cherries may be substituted with tinned peaches, apricots or apples.
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