Choc coconut cherry slice

MAKES 16 PREP AND COOK TIME 45 MINUTES (+ COOLING AND REFRIGERATION TIME)

⅓ cup (50g) self-raising flour ⅓ cup (50g) plain flour

2 tablespoons cocoa powder ⅔ cup (50g) desiccated coconut ¾ cup (165g) firmly packed brown sugar 90g unsalted butter, melted

COCONUT CHERRY FILLING ¾ cup (130g) caster sugar ⅓ cup (80ml) milk

1⅔ cups (130g) desiccated coconut

1 egg white, beaten lightly ¼ cup (40g) icing sugar ¾ cup (150g) red glacé cherries, halved CHOCOLATE TOPPING

200g dark chocolate, chopped coarsely 60g butter

1 Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending paper 5cm over the sides.

2 Combine sifted flours and cocoa, coconut, sugar and butter in a medium bowl; press mixture evenly over base of pan. Bake base for 20 minutes or until firm. Cool. 3 COCONUT CHERRY FILLING Place caster sugar and milk in a small saucepan; stir over low heat until sugar has dissolved. Cool for 5 minutes. Transfer mixture to a large bowl; stir in coconut, egg white, sifted icing sugar and cherries. Spread over cooled base, smooth surface. Cover; refrigerate for 15 minutes or until firm. 4 CHOCOLATE TOPPING Meanwhile, place chocolate and butter in a medium heatproof bowl over a medium saucepan of simmering water (make sure base of bowl doesn’t touch water); stir until smooth. Spread evenly over filling.

5 Refrigerate slice for 3 hours or until topping has set. Cut into pieces with a hot knife. Not suitable to freeze. Chocolate topping suitable to microwave.