Cherry Coconut Slice
125 grams softened butter
165 grams soft brown sugar
1 teaspoon vanilla extract
300 grams self-raising flour
2 teaspoons cinnamon
¾ cup sour cream
2 tablespoons milk
400 grams cherries (or mixed berries)
Line an 18x28cm pan with baking paper to allow for easy removal.
Place the butter, sugar and vanilla in a bowl of an electric mixer and beat until thick and creamy.
Add the eggs, one at a time - make sure the egg is well combined before adding the next.
Sift the flour and cinnamon together into a bowl. Add a third of the flour mixture to the batter along with half of the sour cream - fold through until combined and then add another third of the flour mixture and the rest of the sour cream and all the milk. Continue folding until amalgamated and then finally add the rest of the flour. Stir until mixed through and then add the cherries - fold these gently through the batter.
Pour this out into the prepared tin - spread it out evenly and lightly smooth out the top. Sprinkle over with the shredded coconut.
Bake in a preheated 180°C/350°F oven until golden brown and cooked through - about 45 minutes. If you feel the slice is browning too quickly, lower the temperature and cover the slice with foil.
Cool in the tin for 5 minutes before placing it onto a wire rack to cool.
This has the most wonderful aroma when it's baking and a gorgeous soft texture.
Cut into generous sized cubes and savour with a good cup of coffee.