Serves 24, Prep 25 mins, Cook 25 mins
1 cup plain flour
1⁄2 cup brown sugar, firmly packed
100g unsalted butter, melted
395g can sweetened condensed milk
2 cups shredded coconut
1 cup desiccated coconut
1⁄2 cup slivered almonds
1⁄2 cup red glace cherries, coarsely chopped
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Combine flour, sugar and butter in a bowl. Stir until combined. Press over base of prepared pan.
Cook in a moderate oven (180C) for about 12 minutes, or until light golden. Remove from oven. Cool slightly.
To make topping, combine all ingredients in a large bowl. Stir until combined. Spoon over base. Spread to edges. Don’t smooth over top.
Cook in a moderate oven (180C) for about 20 to 25 minutes, or until top is golden brown. Remove. Cool completely in pan.
Remove from pan. Cut into squares.
TIP: Slice can be made up to four days ahead. Store in an airtight container.
This recipe originally appeared on New Idea Food