Step 1

Line a 25cm x 20cm rectangular brownie tin with baking paper. Roll the pastry out on a lightly floured worksurface to about 3mm thickness, slightly larger than the tin. Line the base of the tin with the pastry, trimming any excess, then prick with a fork and chill for 30 minutes.

Step 2

Heat the oven to 180C/fan 160C/gas Line the tin with more baking paper (on top of the pastry) then fill with baking beans and bake for 15 minutes. Take out the tin, remove the beans and the top layer of paper, and cook for another 5 minutes or until the pastry is sandy coloured and cooked through. Take out of the oven and cool.

Step 3

Beat together the butter with the caster sugar until pale and fluffy. Add in the eggs, one at a time, beating between each, then add the flour and mix until fully combined. Finally, fold in the ground almonds and desiccated coconut until just combined, then add the milk to loosen the mixture.

Step 4

Spread a thin layer of jam over the pastry and spoon over the almond mixture, keeping it as level as possible. Gently press the cherries evenly in the cake so that you can still see them. Top with the remaining toasted coconut and bake in the oven for 30-35 minutes or until set. Remove from the oven and leave to cool in the tin completely. Cut into slices and serve.