Cherry and coconut slice

Serving size: Serves 24

INGREDIENTS

  • Melted butter, to grease
  • 100g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 150g (1 cup) self raising flour
  • 75g (1/2 cup) plain flour
  • 105g (1/4 cups) desiccated coconut
  • 315g (1/2 cup) cherry jam

METHOD

  1. Preheat oven to 180°C. Brush a 20x 30cm lamington pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing it to overhang
  2. Use an electric beater to beat the butter and 100g (1/2 cup) of the sugar in a medium bowl until pale and creamy
  3. Add 1 egg and beat until just combined. Use a wooden spoon to stir in combined flours and 20g (1/4 cup) of the desiccated coconut. spoon mixture into the prepared pan and smooth surface
  4. Bake in preheated oven for 20 minutes or until golden. Set aside for 10 minutes to cool slightly
  5. Spread the base evenly with jam. Scatter the cherries evenly over the jam. Combine the shredded coconut, and the remaining sugar, eggs and desiccated coconut in a medium bowl. spoon evenly over the cherry mixture. Bake in oven for a further 20 minutes or until golden and set. Remove from oven and set aside to cool completely. Cut into squares to serve.

Hint: You can make this slice up to 2 days ahead. Store in an airtight container out of direct sunlight.

Source: good Taste

Recipe by Sarah Hobbs & Michelle Southan