|Caster sugar||4 Ounce|
|Baking powder||1⁄2 Teaspoon (Leveled)|
|Milk||2 Tablespoon (If Required)|
|Red jam||2 Tablespoon|
|Desiccated coconut||3 Tablespoon|
1 Preheat the oven to 375 ° F./gas mark 5
2 Lightly grease cariole moulds and stand them on baking tray.
3 In a bowl, cream together the margarine and sugar.
4 Beat the mixture very thoroughly.
5 Beat in the eggs.
6 Measure thebaking powder into the flour and sieve them together.
7 Gradually fold the flour into mixture and mix well.
8 Add milk if necessary to give a soft, dropping consistency.
9 Fill the tins up to three-quarters and put them (on tray) into a fairly hot oven for 20 mins.
10 When the cakes are well risen and golden-brown, turn them out of the tins and allow to cool on the rack.
11 Cut the tops from the cakes so that they will stand level.
12 Put the coconut on a sheet of greaseproof paper.
13 Stand a basin in hot water and melt the jam in it.
14 Hold cakes on a skewer and brush the sides with melted jam.
15 Using the skewer, roll the cakes in the coconut.
16 Decorate the top of each with half a cherry.
17 serve as desired.