For the cherry, marzipan and coconut buns:

  • 100g Glace Cherries (chopped)
  • 200g Grated Marzipan
  • 150g Desiccated Coconut
  • 3 eggs
  • 150g Butter (soft)
  • 110g Caster sugar
  • 100g Self raising flour (approximately)
  • 1/2 teaspoon Baking powder

Jam layer:

  • 5 tablespoons (approximately) Jam- strawberry, raspberry or blackberry is best, but other is fine

For the coconut buttercream icing (the amounts may vary depending on how much icing you want):

  • 150g (approximately) Butter- soft
  • 300g (approximately) Icing sugar- sieved
  • 100g (approximately) Coconut

Glace cherries for decoration (halved)

  • Glace cherries for decoration (halved)


  • STEP 1
    Preheat the oven to 185C or 360F or gas mark 4.
  • STEP 2
    Cream the butter with the caster sugar. Then whisk the egg and add to the butter and sugar and beat together (don't worry if it curdles).
  • STEP 3
    Add the grated marzipan, chopped cherries and coconut and stir in.
  • STEP 4
    Fold in the flour and baking powder, then spoon the mixture into the bun cases and put in the oven as quickly as possible so they rise.
  • STEP 5
    Check them after about 12 minutes and when they are golden brown leave them in the oven but turn the oven off. After 5 minutes remove from the oven and put on a cooling rack.
  • STEP 6
    Once they are cooled use a small spoon or the end of a spoon to take out a little bit of cake from the centre of each bun, then fill the hole that you just made with jam and spread a layer over the surface of the bun.
  • STEP 7
    Next make the icing by creaming butter and icing sugar, the add the coconut- if the mixture is too runny add more icing sugar or coconut, if it's to stiff add some soft butter.
  • STEP 8
    Ether use a piping bag or put a blob of icing on top of each bun and use a warmed knife to swirl it or smooth.
  • STEP 9
    Place the cherry halves on the icing for the decoration.
  • STEP 10
    Eat and enjoy!

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