Cottages Coconut Cakes

283g (10oz) can colour free small processed peas, drained and rinsed 100g (4oz) desiccated coconut 100g (4oz) caster sugar 2 eggs, size 3, separated 50g (2oz) glacé cherries, chopped To decorate: glacé icing glacé cherries

Line a 20cm (8") square cake tin with greased greaseproof paper. Put peas, coconut and sugar into a food processor and mix well. Add egg yolks and cherries and blend for a few seconds. Whip the egg whites to soft peak stage and fold into the mixture. Turn the mixture into the cake tin and cook in the oven 190º C / 375º F Gas Mark 5 for about 35 minutes or until firm to the touch. Cool, then cut into squares. Decorate with glacé icing and glacé cherries.

Makes 9 cakes