Coconut cherry bites

    1 hour

    Cut this sumptuous traybake into small squares to make bite size morsels that melt in the mouth. A little goes a long way with this recipe, making it great for cake sales or a buffet round Christmastime.

    30 people made this

    Serves: 36 

    • 150g plain flour
    • 5 tablespoons dark brown soft sugar
    • 110g butter or margarine
    • 2 eggs
    • 275g dark brown soft sugar
    • 1 tablespoon plain flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 75g desiccated coconut
    • 60g chopped walnuts
    • 125g glace cherries, chopped
    • 120g icing sugar
    • 2 tablespoons butter
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon water

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, stir together 150g flour and 5 tablespoons dark brown soft sugar. Rub in 110g butter using your hands or a pastry blender. Press into an ungreased 23cm square tin.
    3. Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the dark brown soft sugar, flour, baking powder and salt; stir into the eggs. Mix in the coconut, nuts and cherries; spread evenly over the baked base.
    4. Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the icing sugar, 2 tablespoons butter, vanilla and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled traybake before cutting into squares.

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    Reviews in English (27)


    What a great addition to any sweet tray. I add a little maraschino cherry juice instead of water in the icing.  -  11 Nov 2005  (Review from Allrecipes US | Canada)


    I often make tray bakes for sharing with colleagues when I have ingredients to use up. This was a huge success and I had four requests for the recipe. I used an jar of cherries in kirsch left over from Christmas, and made up the icing with the leftover kirsch/cherry liquid. If you make up the icing in the quantities specified, it just sinks into the cake, so use much more icing sugar (at least triple) if you like yours thick!  -  04 Jun 2006  (Review from Allrecipes US | Canada)


    I made these yesterday and they are truly delicious and easy to make. Cutting them into bite size pieces is a great idea as they are very rich - but oh so yummy! I followed the suggestion to use cherry juice instead of water in the icing. I love the pretty pink color and extra cherry flavor. I also used almond extract instead of vanilla. I always add almond extract to a cherry pie and thought it would enhance the flavor here as well - and it did. I doubled the recipe, used a 9 x 13 pan and it came out just fine. I didn't double the icing as I thought a glaze was all that was needed on these rich and deicious bars. Thanks for a new holiday favorite, Karen!!!  -  04 Dec 2004  (Review from Allrecipes US | Canada)