Coconut Cherry Slices

Coconut Cherry Slices


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About this recipe: 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.


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

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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