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Cherry Ripe Slice
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Cake/bar with cherries, coconut and chocolate



  • 1 cup (225 ml) self raising flour
  • 1 tbsp (15 ml) cocoa
  • 1/3 cup (80 ml) sugar
  • 100 g. butter or margarine
  • 100 g. crushed Marie biscuits
  • 1-1/2 cups (350 ml) desiccated coconut
  • 1 tin condensed milk
  • 1 packet chopped glace cherries
  • 150 g. cooking chocolate
  • 30 g. copha
  • Melt the butter and combine the sugar, sifted flour and cocoa, and crushed biscuits.
  • Spread into a lamington tin and bake in a moderate oven for 15 minutes.
  • For the filling, mix together the coconut, condensed milk and chopped glace cherries, and spread evenly onto the base.
  • Cook for a further 15 minutes.
  • Melt the cooking chocolate and copha together and spread over the cooled slice.
  • Cut into squares when the chocolate is set.
Copha is a solid fat that is derived from the coconut.

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