Easy recipe Cherry Coconut Slice

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one hundred g, butter (Recipes by ingridients butter) softened about one cup (about two hundred and twentyg) caster sugar (Recipes by ingridients sugar) three eggs about one cup (one hundred and fiftyg) plain flour about one/about two cup (one hundred and sixtyg) raspberry jam (Recipes by ingridients jam) (Recipes by ingridients jam) four hundred g can pitted black cherries, drained, halved about two cups (one hundred and fiftyg) shredded coconut (Recipes by ingridients coconut) about one cup (eightyg) desiccated coconut Preheat oven to about one hundred and eighty°C. Cherry Coconut Slice. Grease and line the base and sides of a about nineteencm x twenty-ninecm slice pan with baking paper, allowing the about two long sides to overhang. Use an electric mixer to beat the butter (Recipes by ingridients butter) and half the sugar (Recipes by ingridients sugar) until pale and creamy. Add about one egg (Recipes by ingridients egg) and beat to combine. Add the flour and stir to combine. Spoon into the prepared pan and smooth the surface with the back of a spoon. Bake for twenty minutes or until golden brown. Spread the jam (Recipes by ingridients jam) (Recipes by ingridients jam) evenly over the base. Arrange the cherries over the. jam (Recipes by ingridients jam) (Recipes by ingridients jam) Use a fork to whisk the remaining eggs and the remaining sugar (Recipes by ingridients sugar) in a medium bowl. Add the combined coconut (Recipes by ingridients coconut) and stir to combine. Sprinkle evenly over the cherries. Bake for twenty-five-thirty minutes or until lightly golden. Cherry Coconut Slice. Set aside in the pan to cool completely. Cut into squares to serve. .