Ingredients
Large tin morello cherries in juice( fresh do not work as well)
11/2 cups caster sugar
2 cups SR flour
2 eggs
1 cup vegetable or canola oil
1 cup coconut yoghurt
2 tsp vanilla extract
50g dessicated coconut

Method
Beat the eggs and sugar together.
Add the vegetable oil, yoghurt, and vanilla extract.
Fold in the flour until just combined, don’t beat too much or the cake will be heavy.
Pour into a lined tin, square or round will work.
Add the cherries on top and sprinkle the dessicated coconut on top.
Bake at 180 for 60 minutes or until a skewer comes out clean.