Cherry Farm & Coconut Cherry Slice
The Yarra Valley is a very picturesque part of Victoria…beautiful picking cherries with views like this…
My husband insisted we make him this Coconut Cherry Slice and was impatiently waiting for it to come out of the oven so he could have a slice (or two).
Coconut Cherry Slice
Melted butter to grease, 110g (1/2 cup) caster (superfine) sugar, 60g unsalted butter, softened
2 tablespoons coconut milk, 1 egg, 225g (1 1/2 cups) self raising flour, 65g desiccated coconut, 160g (1/2 cup) plum jam, 425g fresh cherries pitted and halved or 1 425g can stoneless black cherries, drained then cut in half, drained well on paper towel, 130g (2 cups) shredded coconut, 110g (1/2 cup) caster sugar extra, 1 egg extra
Prehead oven to 180 degrees Celcius, brush a 3cm deep 16 x 26cm slab pan with melted butter to grease and line with baking paper, allowing it to overhang.
Use an electric beater to beat together sugar & butter in bowl until pale and creamy. Add coconut milk and egg and beat until combined. Stir in flour and desciccated coconut & stir with a wooden spoon until mixture forms a firm dough. Spoon mixture into prepared pan and smooth surface with back of a spoon.
Bake in preheated oven for 15 minutes or until it begins to brown. Remove from oven.
Hold a knife under hot running water until heated. Use the heated knife to spread jam evenly over the warm slice base. Evenly scatter the cherries over the top.
Combine shredded coconut, extra sugar & extra egg in a bowl. Spoon coconut mixture evenly over cherries. Bak in preheated oven for 30 minutes or until top is golden and base is cooked through. Set aside for 15 minutes to cool slightly. Use baking paper to lift slice out of the pan and transfer to a wire rack to cool completely.
We hung our Christmas wreath a few days ago.
and are going to put some lights on the house and put the Christmas tree up in the next couple of days.
The holidays are off to a wonderful start, hope yours are too.
Love Catherine xxx