Coconut cherry slice

This coconut cherry slice manages to be just a little bit posh while at the same time packing a delicious chocolatey punch. Enjoy with your afternoon coffee or tea.

  • 3 hrs 30 mins preparation
  • Makes 50 Item
  • Print


Coconut cherry slice
  • cooking-oil spray
  • 395 gram (12½ ounces) canned sweetened condensed milk
  • 155 gram (5 ounces) milk eating chocolate, chopped coarsely
  • 1/3 cup (55g) icing (confectioners') sugar
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (100g) red glacé cherries, chopped finely
  • 1 1/2 cup (120g) desiccated coconut, toasted


Coconut cherry slice
  • 1
    Spray a 20cm x 30cm (8-inch x 12-inch) rectangular pan with cooking oil; use baking paper to line the base and long sides, leaving 5cm (2 inches) of paper hanging over the edges of the pan.
  • 2
    Put the condensed milk and chocolate in a medium saucepan; use a flour sifter to sift the icing sugar and cocoa into the pan. Put the pan on the stove and turn the heat on to low; stir the mixture until it is smooth. Turn off the heat. Add the cherries and 1⅓ cups (105g) of the coconut to the pan; stir them in. Put the mixture into the pan and spread it evenly with a spatula to cover the base of the pan, press the mixture down firmly with your hands to smooth the top; sprinkle the top of the slice with the rest of the coconut.
  • 3
    Cover the slice with plastic wrap; put the pan in the refrigerator for about 3 hours or overnight before cutting the slice into bars.


This recipe makes 50 bars. Store the slice in an airtight container for up to a week. To make toasted coconut, spread the coconut out onto an oven tray; put the tray into a heated 180°C/350°F oven and bake for about 3 minutes or until the coconut begins to brown.