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Coconut Upside-Down Bars
Metric measures version - for imperial, click here
Oil for greasing
225 gm plain cooking chocolate
175 gm glace cherries
175 gm soft margarine
100 gm caster sugar
3 eggs
350 gm 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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