- 125 g whole natural yogurt
- 150 g light muscovado sugar
- 3 tbsp coconut oil, melted
- 3 medium eggs
- 125 g desiccated coconut
- 50 g gluten-free flour
- 1 tsp gluten-free baking powder
- 200 g amarena cherries, drained of syrup
- 25 g coconut chips
Preheat the oven to 180°C (160° fan) and line a 20 cm x 30 cm (8-inch x 12-inch) baking tray with greaseproof paper.
Put the yoghurt, sugar and oil in a large mixing bowl and whisk together until smooth. Beat in the eggs one at a time, then fold in the desiccated coconut, flour and baking powder.
Scrape the mixture into the prepared tin and level the top. Scatter over the cherries and coconut chips.
Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.