Whisk together the flours, coconut, sugar and cocoa in a bowl.
Add the melted butter and stir to combine.
Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).
Bake in a moderate oven 180C for 15-20 minutes or until just firm to the touch.
Combine the extra coconut with the condensed milk and cherries.
Gently spread over the base, smooth the surface and then bake in a moderate oven 180oC for 20 minutes or until golden brown.
Cool on a wire rack.
Combine the chocolate and extra 60 g butter and melt gently in a bowl over simmering water.
Spread over slice and allow to set at room temperature.
Store in an airtight container until required. Cut into pieces and serve.
Tip: To slice neatly, chill the uncut slice before cutting with a hot knife. Cherry Ripe Slice may then be stored at room temperature and is best when served/eaten at room temperature.