Ingredients
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Crust
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1 1/2 cups
all purpose flour
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1 1/2 tablespoons
granulated sugar
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1/2 teaspoon
salt
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3/4 cup
unsalted butter, chilled
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Cherry Filling
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3 tablespoons
all purpose flour
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1 teaspoon
baking powder
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1/4 teaspoon
salt
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2
large eggs
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3/4 cup
dark brown sugar
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1 teaspoon
vanilla extract
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1 cup
unsweetened shredded coconut
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3/4 cup
walnuts, chopped
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1/2 cup
cherries, pitted and chopped
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Whipped Cream Topping
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1 cup
whipping cream
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1 tablespoon
powdered sugar
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20
fresh cherries
Directions
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Preheat oven to 350F. Grease a 9×13 inch pan, and line with parchment paper.
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To prepare the crust, pause all crust ingredients in a food processor until the mixture resembles coarse meal.
Press mixture into the prepared pan.
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Bake for 10 to 12 minutes until lightly golden brown.
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To prepare the filling, sift flour, baking powder and salt in a bowl.
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In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs, brown sugar and vanilla until pale in color, about 3 minutes.
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Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated.
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Add coconut, walnuts and cherries and mix until well combined.
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Spread the filling evenly over the baked crust.
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Baked for another 25 to 30 minutes or until the filling is set and lightly brown.
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Remove from the oven and let cool completely.
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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.
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Release the slab from pan. Cut it into squares. Serve with fresh cherries.
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