Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter, sugar
and essence in small mixing bowl at medium speed until light and creamy.
Add eggs, beat 3 minutes or until just combined.
Transfer mixture to large mixing bowl.
Add cherries, coconut, sifted flour and cornflour, beat at low speed for
1 minutes or until mixture is almost smooth.
Spoon mixture evenly into prepared
tin; smooth surface. Bake for 30 minutes or until skewer comes out clean
when inserted in centre of cake.
Leave in tin 10 minutes before turning
onto wire rack to cool.
To make Pink Icing - Combine
sifted icing sugar, butter and water in a small bowl to form a firm
paste. Stand bowl in pan of simmering water, stir until icing is smooth
and glossy, remove from heat. Tint icing with coloring as desired.
Spread icing over top of cake using a