This tasty tray bake is super easy and the ingredients are probably always in your store cupboard. Naturally gluten and wheat free, this is the perfect recipe to dig out when guests visit at short notice.
- 200g desiccated coconut
- 2 large free-range eggs - well beaten
- 75g caster sugar
- 200g white chocolate - roughly chopped
- 75g glacé cherries - cut in half
Preheat the oven to 180°C, 160°C fan, gas mark 4 and grease and line a 20 x 30cm baking tray with baking paper.
In a large bowl, add the desiccated coconut, eggs, sugar, glace cherries and white chocolate and mix until combined.
Bake in the preheated oven for 20 minutes until golden and set.
Allow to cool in the tin before cutting into pieces. Store in an airtight container, for up to a week.