Out of Helen's kitchen - Coconut cherry slice
- Details
- Published on Saturday, May 5, 2018
Helen Drysdale
Neepawa Banner & Press
There are times you have to love quick and easy recipes. This recipe meets this requirement.
Coconut Cherry Slice
Crust:
1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cup flour
1 cup flaked coconut
1 tsp. lemon zest
Filling:
1 can cherry pie filling
1 Tbsp. lemon juice
1 Tbsp. cornstarch
Topping:
4 Tbsp. flour
3 Tbsp. sugar
1/2 tsp. cinnamon
2 Tbsp. butter
1/3 cup flaked coconut
Preheat oven to 375掳. Cream butter, stir in sugar. Mix in egg and lemon zest, flour and coconut. Place dough in a 7x11鈥� lightly greased pan. Gently press dough down to the edges of the pan. Bake 20 minutes or until lightly brown. While crust is baking mix the pie filling with the lemon juice and cornstarch. Pour over the baked crust. Mix the topping ingredients together until coarse meal and sprinkle over the filling. Bake for 20 minutes or until topping is light brown. Serve hot or cold.
