Cherry Coconut Slice
Ingredients:
200g block plain cooking chocolate
125g butter
2 eggs, beaten
125g coconut
375g soft brown sugar,
90g plain flour
125g glace cherries, chopped
Method:
Break chocolate, melt and spread over foil lined and buttered Swiss roll tin.
Refrigerate until set.
Melt butter in pan, remove from heat and stir in beaten eggs.
Add the rest of the ingredients and mix well.
Spread over chocolate base and cook for 10 minutes on 200 degrees C then reduce to 180 degrees C until cake is golden brown.
Leave to cool and cut into squares.
