HOME FLIP		TOASTED COCONUT SLICE Ingredients: 100 grams butter 100 grams caster sugar 4 eggs 175 grams self-raising flour, sifted 75 grams desiccated coconut vanilla essence icing sugar, for dusting optional: 450 gram jar black cherry jam 150 mls brandy Method : Grease and line a slice tin. Place the coconut in a heavy based saucepan and dry-toast for a minute or until just brown. Set aside. Beat the butter and sugar in a bowl until the mixture is light and fluffy. Beat in the eggs one at a time, alternating with spoonfuls of the flour. Beat in the coconut and a few drops of vanilla essence. Transfer mixture to slice tin and bake at 180 degrees C for 25 minutes. Allow to cool in the tin before cutting and transferring to a wire rack to cool completely. Serve hot or cold. With or without a dusting of icing sugar or black cherry jam. To make black cherry jam: 450 gram jar black cherry jam 150 mls brandy Combine both ingredients in a saucepan over a gentle heat, stirring occasionally, until well mixed. Implements : Slice tin Sifter Little sieve Grease proof paper Olive oil spray Heavy based saucepan Wire rack Sharp knives