200 g dark chocolate, chopped3/4 C coconut
1/3 C castor sugar
1 C glace cherries, chopped
1 egg white
Grease a 19 cm x 29 cm lamington pan, line base and sides with paper, grease paper as well.
Melt chocolate in heatproof bowl over hot water. Spread over base of prepared pan; refrigerate until set.
Combine coconut, sugar, cherries and egg white in a bowl, spread over chocolate; rough top lightly with fork.
Bake in moderate oven for about 15 minutes. Cool in pan, cut when cold. Store in the refrigerator.
Keeping time: 4 weeks
Source: Australia Women's Weekly Home Library - Cakes and Slices
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