Those who have been following Made From Scratch for a while will know that I’m a little bit of a fan of Donna Hay, her work really is so amazing and I’m yet to find a recipe of hers that I don’t adore. Her delicious Cherry, Raspberry and Coconut Slice is one of those and I promise that once you make it yourself you’ll continue to bake it over and over again - it really is that amazing! So when my hubby asked me if I could make something pink for a morning tea that he’s having at work tomorrow to help raise funds for Breast Cancer I knew this recipe would be absolutely perfect for him to share with his workmates. Of course with most recipes that I make I change them while I go, be sure to take a peek at my delicious adaption of Donna Hay’s stunning slice. x
Chocolate Coconut Base
Preheat oven to 180°C and line a 20cm x 30cm baking tray with baking paper. In a small bowl, add the butter and vanilla and gently melt in the microwave. In a large bowl, combine the self raising flour, cocoa powder, coconut, sugar, melted butter and the egg and mix to combine with a wooden spoon. Press into the prepared baking tray and bake for around 15min or until firm to touch. Allow to cool on a wire rack in the tray - leave the oven on.
Place the cherries (make sure you leave out the 1/2 cup) into a food processor and pulse until finely chopped - if you don’t have a food processor jut finely chop them with a knife and mix the following ingredients by hand in a large bowl. Add the coconut, condensed milk and vanilla to the to the chopped cherries and pulse until well combined. Scoop the mixture into a large bowl and fold through either the chopped Cherry Ripe’s or frozen raspberries and the 1/2 cup of chopped cherries. Press the mixture evenly over the chocolate base and bake for around 30min or until the filling is set and golden brown. Allow to cool completely on a wire rack in the tray.
Place the chocolate and oil into a heat proof bowl and place over a pot of simmering water (make sure the bowl fits tightly over the saucepan and the water doesn’t touch the bottom of the bowl) gently stir the chocolate until melted before pouring over the cherry filling and spreading evenly. Refrigerate until the chocolate has set, using a hot knife trim off the edges of the slice so that they’re straight (keep the edges for something to nibble on with a cup of tea!) and then continue to cut into either bars or squares. Enjoy. x