Oh my, I think I have died and gone to coconut heaven. These moist, fruity slices are so aptly named.
I decided to add the cranberries to offset some of the sweetness and it worked a treat but if you are a traditionalist you can replace them with more cherries if you prefer.
If you don’t have a square cake tin you can use an rectangular one around 20x28cm
COCONUT PARADISE SLICES
Makes: 16 slices
200g plain chocolate
100 g butter
200g caster sugar
2 large eggs, lightly beaten
200g desiccated coconut
50g glace cherries, halved
50g dried cranberries
Grease and line a 23cm square cake tin with greaseproof paper
Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir until smooth.
Spread the melted chocolate over the base of the tin and leave to set for about 1 hour.
Preheat the oven to 180 C / Gas 4.
Cream together the butter and caster sugar until light and fluffy.
Gradually beat in the eggs, then add the sultanas, coconut, glace cherries and craberries and stir to combine. Spoon the mixture over the chocolate in the tin, levelling off the top.
Bake in the centre of the oven for about 30-35 minutes, until golden brown.
Leave in the tin until completely cold before turning out and cutting into slices.