Makes 24 pieces
Ingredients
Base
- 150g butter, melted
- ½ cup brown sugar
- 1 ½ cups plain flour
- 1 teaspoon baking powder
Filling
- 3 cups desiccated coconut
- 395g can sweetened condensed milk
- 2 eggs, lightly beaten
- 200g red glacé cherries, chopped
Topping
- 200g good-quality dark chocolate, chopped
- 60g butter, chopped
Method
- Preheat oven to 180’C. Grease and line base and sides of a 3cm deep, 16.5cm x 26cm (base) slab pan.
- Make base. Combine butter and sugar in a bowl. Sift flour and baking powder over butter mixture. Stir to combine. Using a large metal spoon, press mixture into the base of the pan. Bake for 15 minutes or until light golden.
- Make filling. Combine coconut, condensed milk and eggs in a bowl. Stir in cherries. Spoon coconut mixture over base. Bake for a further 18 to 20 minutes, or until light golden and firm to touch. Allow to cool completely.
- Make topping. Combine chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Pour over filling. Refrigerate for 15 minutes, or until set. Serve.
