100g butter, at room temperature
215g (1 cup) caster sugar
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
105g (1/4 cups) desiccated coconut
315g (1/2 cup) cherry jam
1 x 680g jar cherries, drained on paper towel
130g (2 cups) shredded coconut
Preheat oven to 180°C.
Grease and line a 20 x 30cm lamington pan.
Cream butter and 1/2 the sugar.
Add 1 egg and beat until just combined.
Stir in combined flours and 20g of the desiccated coconut.
Spoon the mixture into the pan and smooth the surface.
Bake for 20 minutes or until golden. Allow to cool slightly for 10mins.
When Cooled, spread jam evenly on the base, then sprinkle the cherries evenly on top. Combine the remaining coconut (both types), egg and sugar. Spoon this evenly over the cherry mixture.
Bake for a further 20 minutes or until golden and set.
When cooked, allow to cool completely then cut into squares.
(From Australian Good Taste magazine http://www.taste.com.au/recipes/2121/cherry+coconut+slice)
Cherry & Coconut Slice November 15, 2008