Cherry Walnut Coconut Bars
- Replies 3
thought I would lighten up the dessert with a layer of lightly sweetened whipped cream on top, instead of buttercream. And they just tasted like what you would imagine with the ingredients listed – buttery, nutty, coconut and fruity! So easy to prepare and served up beautifully with some fresh cherries.
Ingredients (about 20 square bars):
Crust
1 1/2 cups all purpose flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3/4 cup unsalted butter, chilled
Cherry Filling
3 tablespoons all purpose flour
1 teaspoon baking power
1/4 teaspoon salt
2 large eggs
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup walnuts, chopped
1/2 cup cherries, pitted and chopped
Whipped Cream Topping
1 cup whipping cream
1 tablespoon powdered sugar
20 fresh cherries
Directions:
Ingredients (about 20 square bars):
Crust
1 1/2 cups all purpose flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3/4 cup unsalted butter, chilled
Cherry Filling
3 tablespoons all purpose flour
1 teaspoon baking power
1/4 teaspoon salt
2 large eggs
3/4 cup dark brown sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup walnuts, chopped
1/2 cup cherries, pitted and chopped
Whipped Cream Topping
1 cup whipping cream
1 tablespoon powdered sugar
20 fresh cherries
Directions:
- Preheat oven to 350F (177 C). Grease a 9×13 inch pan, and line with parchment paper.
- To prepare the crust, pause all crust ingredients in a food processor until the mixture resembles coarse meal.
- Press mixture into the prepared pan.
- Bake for 10 to 12 minutes until lightly golden brown.
- To prepare the filling, sift flour, baking powder and salt in a bowl.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs, brown sugar and vanilla until pale in colour, about 3 minutes.
- Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated.
- Add coconut, walnuts and cherries and mix until well combined.
- Spread the filling evenly over the baked crust.
- Baked for another 25 to 30 minutes or until the filling is set and lightly brown.
- Remove from the oven and let cool completely.
- To prepare the topping, whisk the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cherry filling.
- Release the slab from pan. Cut it into squares. Serve with fresh cherries. 20 squares
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