Winteringham Village Recipes
Coconut Upside Down Bars

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007


Coconut Upside-Down Bars

Imperial measures version - for metric, click here

Oil for greasing
8 ozs  plain cooking chocolate
6 ozs glace cherries
6 ozs soft margarine

4 ozs caster sugar

3 eggs

10 ozs dessicated coconut

Set the oven at 180C (350F) (Gas 4).


Grease a swiss roll tin and line with greaseproof paper.


Grease the paper.


Break the chocolate into squares, place in a bowl over a pan of simmering water to melt.


Pour into the tin and spread level, and place in the fridge to set.


Coursely chop the cherries.


Beat the margarine, sugar and eggs together until the mixture is light and fluffy.


Add the coconut and cherries and mix well.


Spread the mixture over the chocolate in the tin and level the top.


Bake in the oven for 25 to 30 minutes, until golden brown.


Remove from the oven and leave in the tin to cool completely.


Turn out, peeling off the greaseproof paper and cut into 24 bars.


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