Coconut is a nut-allergic person's best friend. (That is, unless you're allergic to coconut. But most people seem to be able to tolerate it). I de-nuttified this lovely recipe from the Sweet Food cookbook by Murdoch Books - which originally had almond meal. It's a delicious afternoon tea cake, or morning tea, or just standing over the kitchen sink and cramming a piece in your mouth kind of occasion...
125g dairy-free margarine (Nuttelex)
185g caster sugar
2 egg replacers
95g dessicated coconut
125g self-raising flour
60g plain flour
125ml rice or soy milk
680g jar pitted morello cherries, well drained
Preheat oven to 180 C. Grease and flour a 23cm fluted baba tin.
Beat Nuttelex and sugar until pale but not creamy. Add the egg replacers gradually, beating well after each addition.
Stir in the coconut, then fold in the sifted flours alternately with the milk. Gently fold in the cherries, and then spoon the mixture into the tin and smooth the surface.
Bake for 50mins, or until a skewer comes out clean. Leave to cool in tin for 10 mins before turning onto a wire rack to cool. Dust with icing sugar before serving.
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