Coconut Cherry Slices

    (11)
    1 hour 5 min

    This is a fantastic tray bake with a crumbly oat and brown sugar base, topped with a mix of coconut, pecans and cocktail cherries. Note you could use 250g of glace cherries instead; simply use milk instead of the cherry juice to make the icing.


    10 people made this

    Ingredients
    Serves: 24 

    • 125g plain flour
    • 80g porridge oats
    • 220g dark brown soft sugar
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 110g butter
    • 2 eggs
    • 220g dark brown soft sugar
    • 1/2 teaspoon almond extract
    • 1 tablespoon plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 75g desiccated coconut
    • 250g cocktail cherries, drained and juice reserved
    • 60g chopped pecans
    • 90g butter, softened
    • 500g icing sugar
    • 2 teaspoons vanilla extract

    Method
    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, stir together 125g flour, oats, 220g dark brown soft sugar, bicarbonate of soda and 1/4 teaspoon salt. Rub in the 110g of butter until crumbly. Press into the bottom of a 20x30cm baking tin.
    3. Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the base is baking. In a medium bowl, beat eggs, almond extract, 220g of dark brown soft sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked base.
    4. Bake for a further 25 minutes in the preheated oven, until light brown. Let cool before icing.
    5. To make the icing, mix together the remaining butter, icing sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled traybake before cutting into slices.

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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (10)

    by
    8

    Two recommendations - cut the cherries into quarters for better distribution throughout the mix, and reduce the amount of frosting. I think I made my frosting with 3 cups of powdered sugar and there was still too much! I'd make just enough to put a pink drizzle over the top of the bars rather than coating the entire surface.  -  08 Mar 2006  (Review from Allrecipes US | Canada)

    by
    1

    I just searched this recipe for fun on allrecipes as it is a family tradition for my husband's family. They've been a Christmas tradition for as long as he can remember (as a boy and he's over 50 now lol). They are loved by all, the trick it to cut them very very small so that the sweetness is not overpowering. The joke in this family is that they were often made and frozen to have for Christmas, but the boys would get into the freezer and none would be left by Christmas. Today they still eat them frozen half the time... give it a try! Glad to see this recipe on here!  -  23 Dec 2010  (Review from Allrecipes US | Canada)

    by
    1

    Very good, all the flavors come through. I chopped the cherries into small pieces with a food processor before putting them in, which helped to distribute them better.  -  27 Oct 2006  (Review from Allrecipes US | Canada)

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