To make pastry, take a large bowl and add half (55g) butter, flour and salt; mix together until mixture looks like breadcrumbs.
Add your sugar, make a well in the middle of the crumbs. Pour in the egg yolk and add water a little at a time to make a firm dough.
Turn the dough out onto a floured board and knead lightly for a minute. Roll the pastry out until it is around 2mm thick cut out 12 rounds with a cutter to fit your bun tin.
Take your cake tin and place your pastry rounds in each of the twelve places and put 1/2 teaspoon of nutella and a glace cherry in the centre of the pastry now place the tin to one side.
For the filling, take a clean bowl and add the other half 0f teh butter and sugar; cream them together until pale and fluffy. Add the beaten egg gradually whilst mixing. (If it looks like it is curdling before you have added all the egg add a tsp of flour this should stop it curdling any further.)
Now take the coconut,cocoa powder and flour and mix them together. Using a desertspoon, add a spoonful at a time and fold the coconut, cocoa and flour into the mixture, if needed add a small amount a cold water to give a soft dropping consistency.
Now use a teaspoon to spoon the mixture into each of the pastry rounds in your tin. Be careful not to over fill them as they need room to rise. Fill about halfway.
Bake on middle shelf for 15 minutes or until well risen and firm to the touch. Best served warm.
Can be microwaved for 10 seconds to reheat.
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