By Frances
Yet another great recipe from Julie Le Clerc's Favourite Cakes. Didn't rise a heck of a lot but still yummy with a macaroony taste with the coconut. Cross between a brownie and a cake.

100g butter, cubed
100g quality dark chocolate, chopped
1/3 c brown or dark sugar
1/2 c self-raising flour (I used rice and added 1 tsp baking powder)
1/4 c dessicated coconut
1 egg, lightly beaten
1 tsp vanilla extract
1/3 c chocolate chips (didn't use)
1 c pitted cherries (fresh or well-drained preserved cherries)

Preheat oven to 180C. Grease a 20cm cake tin and line with baking paper.
Melt butter and chocolate in a heatproof bowl set over a saucepan 1/4 full of gently simmering water. Stir until smooth. Whisk in sugar and set aside to cool a little.
Stir in flour and coconut into cooled mixture. Stir in egg, vanilla and choc chips if using. Spread mixture into tin. Arrange cherries over the cake, pusing them gently into the batter.
Bake for 60 min or until a skewer inserted in the centre comes out clean (mine took 40 mins). Allow to cool completely before removing from the tin.