Sour Cherry and Coconut Slice

Jaded spoon


I just love these sour cherries and this slice is just devine. A family fave and freezes well too. I use cherry Jam (jelly) but I have also used raspberry Jam under the cherries and it works well too. Most berry Jams will probably work.


★★★★★ 1 vote



  • 100 g
    butter or marg
  • 1/2 c
  • 2
    egg yolk
  • 2/3 c
    plain flour
  • 1/4 c
    self raising flour
  • 1 Tbsp
    custard powder
  • 1 jar(s)
    680g sour morello cherries

  • 100 g
    unsalted butter
  • 1/3 c
  • 2
  • 1/2 c
    plain flour
  • 2 c
    shredded coconut
  • 1/2 c
    cherry jam (or jelly for those in the usa)

How to Make Sour Cherry and Coconut Slice


  1. Preheat oven to 180C. Line a 20x30 slice pan with baking paper.
  2. Beat butter (or marg), sugar and egg yolk till light and fluffy. Sift in flours and custard powder, mix and press into the lined pan. Prick with fork and refridgerate for 15 mins. Bake for 15 mins then allow to slightly cool whilst making topping.
  3. TOPPING... Beat unsalted butterand sugar till light and fluffy. Add eggs one at a time and beat well inbetween. Stir in flour and coconut.
  4. Spread Jam over the slightly cooled base, then sprinkle the drained cherries over the top.
  5. Top the cherries with the coconut mix, spreading evenly over to cover. Bake a further 30 mins or till golden brown on top.
  6. Cool in pan then slice into small squares. If you are going to freeze the slice, leave the slice whole from the pan it is easier to store that way but if you cut up pieces can be frozen too if any are left over.

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