Whip up a treat that’s out of this world with our Cherry coconut slice recipe. It features an oozy jam and rough golden topping, making for a sensational afternoon tea.
Makes about2020
Cook time50 mins50 minutes
Prep time10 mins10 minutes
Ingredients
100g butter, softened
1 cup (220g) caster sugar
3 eggs
1 cup (150g) plain flour
1/2 cup (160g) raspberry jam
400g can pitted black cherries, drained, halved
2 cups (150g) shredded coconut
1 cup (80g) desiccated coconut
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.
Step 2
Use an electric mixer to beat the butter and half the sugar until pale and creamy. Add 1 egg and beat to combine. Add the flour and stir to combine. Spoon into the prepared pan and smooth the surface with the back of a spoon. Bake for 20 mins or until golden brown.
Step 3
Spread the jam evenly over the base. Arrange the cherries over the jam. Use a fork to whisk the remaining eggs and the remaining sugar in a medium bowl. Add the combined coconut and stir to combine. Sprinkle evenly over the cherries. Bake for 25-30 mins or until lightly golden. Set aside in the pan to cool completely. Cut into squares to serve.
Whip up a treat that’s out of this world with our Cherry coconut slice recipe. It features an oozy jam and rough golden topping, making for a sensational afternoon tea.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of a 19cm x 29cm slice pan with baking paper, allowing the 2 long sides to overhang.
Step 2
Use an electric mixer to beat the butter and half the sugar until pale and creamy. Add 1 egg and beat to combine. Add the flour and stir to combine. Spoon into the prepared pan and smooth the surface with the back of a spoon. Bake for 20 mins or until golden brown.
Step 3
Spread the jam evenly over the base. Arrange the cherries over the jam. Use a fork to whisk the remaining eggs and the remaining sugar in a medium bowl. Add the combined coconut and stir to combine. Sprinkle evenly over the cherries. Bake for 25-30 mins or until lightly golden. Set aside in the pan to cool completely. Cut into squares to serve.
