Chocolate Cherry Coconut Slice

Makes 24 pieces



  • 150g butter, melted
  • ½ cup brown sugar
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder


  • 3 cups desiccated coconut
  • 395g can sweetened condensed milk
  • 2 eggs, lightly beaten
  • 200g red glacé cherries, chopped


  • 200g good-quality dark chocolate, chopped
  • 60g butter, chopped


  1. Preheat oven to 180’C. Grease and line base and sides of a 3cm deep, 16.5cm x 26cm (base) slab pan.
  2. 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.
  3. 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.
  4. 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.
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