Cherry and coconut pudding cake

INGREDIENTS

• 100 g all-purpose flour
• 1 pinch of salt
• Powdered sugar (to taste)
• 190 g butter
• 1 egg yolk
• 50 g shredded coconut

METHOD

1. In a bowl, mix flour, powdered sugar, and salt. Add cold butter cubes and work the mixture into crumbs. Bind the dough together with the egg yolk.
2. Preheat the oven to 180ºC (350ºF). Line a deep baking tray (22×22 cm) or a cake pan (25 cm) with parchment paper.
3. Grate or crumble 2/3 of the dough into the bottom of the pan, press it lightly with your palm, prick it with a fork, and pre-bake it in the oven for about 12 minutes. Let the crust cool.
4. For the topping: Cook a thick pudding from milk, pudding mix, and sugar. Stir in the butter and let it cool slightly, stirring occasionally.
5. Spread the warm pudding evenly over the pre-baked crust, sprinkle with pitted cherries, and gently press them into the pudding. Grate the remaining dough over the top and sprinkle with shredded coconut.
6. Bake the cake for another 30 minutes.