Cranberry/Coconut cake This delicious cake is one of my favorites its easy has lots of good stuff in it and it keeps nice and moist in an airtight container for at least two weeks..it also freezers very well too. Ingredients 175g Cranberry sauce (not the jelly) 225g self raising flour 1 teaspoon bicarb of soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 225g soft brown sugar 50g desiccated coconut 75g grated carrot 2 eggs beaten 150ml vegetable oil vegetable oil for greasing. Topping 1 tablespoon apricot jam 2 or 3 Tablespoons desiccated coconut ( I toasted mine a little) Directions Grease a deep 18cm/ 7inch round cake tin. Line the tin with greaseproof paper and grease the paper. Heat the oven to 180c/350f/gas4 Sift the flour , bicarb of soda and cinnamon. Add all the other ingredients and beat with a wooden spoon for about two or three minuites until well blended. Turn into prepeared cake tin and bake for appox 1 hour ovens differ so check after about 3/4 of an hour. Leave the cake to cool for about 5 mins before placing on a wire rack to cool completely. Spread the top with the jam and sprinkle over the coconut.