Cherry squares with coconut ice frosting

  • 35 mins cooking
  • Makes 35 Item
  • Print


Cherry squares with coconut ice frosting
  • 125 gram butter, coarsely chopped
  • 1/4 cup (55 grams) caster sugar
  • 1/3 cup (60 millilitres) light corn syrup
  • 8 cup (320 grams) corn flakes
  • 1/2 cup (40 grams) toasted shredded coconut
  • 1 cup (100 grams) halved red glacé cherries
  • 1 1/2 cup (240 grams) pure icing sugar
  • 1 cup (80 grams) desiccated coconut
  • 1 egg white
  • 2 tablespoon boiling water, approximately
  • pink food colouring


Cherry squares with coconut ice frosting
  • 1
    Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    In a small saucepan, stir butter, sugar and syrup over low heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes.
  • 3
    In a large bowl, coarsely crush corn flakes with hands until approximately half the volume; stir in coconut and cherries.
  • 4
    Stir butter mixture into cornflake mixture. Spread mixture into pan; press down firmly. Cover; refrigerate 30 minutes or until firm.
  • 5
    Make coconut ice frosting: Sift icing sugar into medium bowl; stir in coconut and egg white until combined. Add enough of the water until icing is spreadable; tint frosting pink.
  • 6
    Spread frosting over slice; cut into squares when firm.

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