Today I’m sharing this Gluten Free Cherry Coconut Slice that I was planning to make but Jesse ended up baking for work. I’m sure I have mentioned it before but my husband loves to bake? It comes in handy, especially these days when Lyla often demands my attention halfway through baking something.
Anyway, it was one of those “Bring a plate to share” kind of work functions and it seems everyone loved it as there was none left! I was meaning to share it with you last week but we got caught up making brownies (my Walnut and White Chocolate Brownies) and Jesse’s Chocolate Ganache Macaron’s for a market on the weekend.
Thanks for stopping by,
The Naughty Dietitian
- 1 cup gluten free plain flour
- ¼ cup caster sugar
- ¼ cup cocoa powder
- 125 g butter, melted
- 250 g red glacé cherries, finely chopped
- 395 g can sweetened condensed milk
- 3 cups desiccated coconut
- pink liquid food colouring
- 200 g dark chocolate, chopped
- 20 g copha
- Preheat oven to 180°C and line a 16cm x 26cm slice pan with baking paper.
Combine the flour, sugar, cocoa powder and butter in a medium size bowl. Then press the mixture evenly into the base of the lined pan. Bake for 10 minutes or until firm to touch.
- Combine the cherry, condensed milk and coconut in a bowl. Add 2-3 drops pink food colouring before stirring to combine. Spoon over the slice base, smoothing the surface with the back of a spoon. Bake for a further 20-25 mins or until firm to the touch then set aside to cool, approx. 30 minutes.
- Place the chocolate and copha in a heatproof bowl and over a saucepan filled with simmering water that doesn't touch the bowl. Don’t let the bowl touch the water. Use a metal spoon to stir the mixture for 5 mins or until the chocolate melts and the mixture is smooth. Pour over the coconut mixture. Smooth the surface. Set aside for 30 mins or until set. Cut into pieces.
The original recipe was adapted to be gluten free from the Coles magazine.