Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Wash any excess syrup from glacé cherries before use and dry thoroughly, then toss in a little flour. This will avoid the cherries sinking to the bottom during cooking. Line the base of the loaf tin with greaseproof paper, grease the paper and dust with flour. Put the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the desiccated coconut, sugar and cherries. Reserve 2 tbs. of the coconut. Whisk together the sour cream and milk and beat into the dry ingredients. Turn the mixture into the tin and level the surface. Scatter the desiccated coconut over the top. Bake for l 1/2 hours. Test with a warm knife. Check after 40 minutes and cover with greaseproof paper if overbrowning. Turn out on to a wire rack to cool.
