Cherry Ripe slice

Method

• 1
  Preheat oven to 180C. Line a 16cm x 26cm slice pan with baking paper, allowing the sides to overhang.
• 2
  Combine the flour, sugar and cocoa powder in a medium bowl. Add the butter and stir to combine. Spoon into the lined pan. Press mixture evenly over the base of the pan. Bake for 10 mins or until firm to the touch.
• 3
  Combine the cherry, condensed milk and coconut in a bowl. Add 1-2 drops pink food colouring. Stir to combine. Spoon over the slice base. Use the back of a spoon to smooth the surface. Bake for a further 20-25 mins or until firm to the touch. Set aside for 30 mins to cool.
• 4
  Place the chocolate and copha in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir the mixture for 5 mins or until the chocolate melts and the mixture is smooth. Pour over the coconut mixture. Smooth the surface. Set aside for 30 mins or until set. Cut into pieces.