A little oil for greasing and flour for dusting the tin
For the topping
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a round 24 cm springform cake tin with oil, sprinkle with a little flour, shake the tin to ensure even coverage (including the sides), tip out excess flour and set aside.
Cream together the eggs and sugar, then gradually add the oil beating for another 2-3 minutes until the mixture becomes glossy.
Gradually add the dry ingredients (flour, baking powder, cocoa) and milk beating all the time. Fold in the coconut and cherries stirring only until the coconut is no longer visible.
Pour the mixture into the tin and bake for 1 hour. Remove from the oven and set aside to cool.
To make the topping in a small pan combine the cherries, sugar and coconut oil and cook over a high heat for about 6 minutes stirring constantly (until you are able to mash up the cherries a bit and the mixture reduces a little and looks syrupy). Remove from the heat. You can puree the mixture or leave it lumpy.
Spread over the cake (the mixture can still be warm), sprinkle over coconut flakes and enjoy!