Cherry Coconut Cake

For the topping, drain or rinse cherries and remove pits if necessary.

For the dough, place flour in a bowl and make a well in the center. Mix yeast, 1 teaspoon sugar and some warm milk into well in flour. Sift flour from sides of bowl over top of yeast mixture, cover bowl and let stand in a warm place about 15 minutes.

Add salt, lemon zest, eggs and butter to flour at edge of bowl. Knead together with a mixer fitted with dough hooks. Add enough milk to form soft dough that is not sticky. Cover dough and let rise in a warm place until doubled in size, about 30 minutes.

Preheat oven to 200°C (approximately 400°F). Line a rimmed baking sheet with parchment paper.

Roll and press dough onto baking sheet about 1 cm (approximately 1/3 inch) thick and brush with melted butter. Spread cherries evenly over dough. Using a vegetable slicer, cut coconut piece into chips and sprinkle half over cherries.

For the filling, beat butter until creamy and gradually stir in sugar and egg yolks. Stir quark, flour, whipped cream, lemon zest and rum into filling. Beat egg whites until stiff and fold into filling. Spread filling over cherries, sprinkle with remaining coconut chips and bake until golden brown, 40-50 minutes.