Ingredients:

Crust
1 ½ cups (375 mL) flour
3 tbsp (45 mL) brown sugar
½ cup (125 mL) butter

Filling
2 eggs
1 cup (250 mL) brown sugar
¼ cup (50 mL) butter, melted
3 tbsp (45 mL) heaping flour
¼ tsp (1 mL) baking powder
1 jar (375 mL) maraschino cherries
3 tbsp (45 mL) reserved cherry juice
1 cup (250 mL) sweetened shredded coconut

Icing
2 cups (500 mL) icing sugar
2 tbsp (25 mL) butter
2 – 3 tbsp (25-40 mL) maraschino cherry juice

Instructions:

Crust:

In a medium mixing bowl, blend together flour and brown sugar. Cut in butter and mix well. Grease bottom and sides of an 8×8-inch (20 x 20 cm) baking dish. Pat dough evenly into bottom of dish. Bake at 350° F (180 °C) until set, about 5 minutes. Cool.

Filling:

Drain cherries, reserving juice for cake and icing. Pat cherries dry on paper towel and roughly chop. Set aside. In a medium bowl, beat eggs. Mix in sugar and butter. Add flour and baking powder. Stir to incorporate. Add cherries, cherry juice and coconut and mix well. Pour mixture over cooked base. Continue baking 30 -40 minutes or until top is golden brown. Remove from oven and cool.

Icing:

Combine all ingredients and mix well. Spread over cooled slice.

Makes 16 pieces.

Nutrients per serving:

Calories: 339.5
Carbohydrate: 52.8g
Protein: 2.8g
Fat: 13.8g
Sodium: 109.2mg
Fibre: 1.2g