How to Cook

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.

Cool slightly.

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.