Dark Chocolate Cherry Coconut Cake

Source: Eagle Brand

Improve on tradition this holiday with this chocolate glazed alternative to fruitcake.

4 eggs
¾ cup (75 mL) sugar
2 ½ cups (625 mL) or 250g shredded or desiccated coconut
1 cup (250 mL) or 100g ground almond
1/3 cup (75 mL) butter, melted
1 tsp (5 mL) almond extract [optional]
1 can (300 mL) Regular or Low Fat Eagle Brand®
¾ cup (125 mL) or 150g glacé fruit or bing cherries, well-drained
or
½ cup (125 mL) apricot jelly or cherry jam (see step 3 below)
1 pkg (170g) dark (or semi-sweet) chocolate, chopped
¼ cup whipping cream, un-whipped

In large bowl, beat eggs and sugar until light and creamy. Fold in coconut, almonds, butter, Eagle Brand and fruit. Pour mixture into a 9”x13” (3.5 L) rectangular parchment paper-lined baking pan and bake in preheated 350°F (180°C) oven 20-25 minutes or until golden. Cool. If using jelly glaze, spread ½ cup (125 mL) apricot jelly or cherry jam over cooled cake base. Over low heat, melt chocolate with cream. Remove from heat and let cool to room temperature. Pour topping over cake. Chill one hour. Remove from pan using paper. Slice and garnish as desired.