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Cherry, Coconut and Marshmallow Cake
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Cherry, Coconut and Marshmallow Cake
This cake requires no cooking and could easily be made by children, although they may need supervision when cutting the marshmallows and cherries with scissors.
- Preparation time: 20 minutes
-
Total time:
20 minutes
Ingredients
- 250g Waitrose Digestive Biscuits
- 100g Waitrose Ready-To-Eat Dried Apricots
- 200g marshmallows
- 200g Waitrose Glacé Cherries
- 3tbsp Waitrose Double Cream or Milk
- 200g milk chocolate
- 55g desiccated coconut
Method
- Place the biscuits in a thick polythene bag, seal and break the biscuits into pieces using a rolling pin.
- Fill a cup with hot water and dip a pair of scissors into the water. Cut the marshmallows and cherries with the scissors, occasionally dipping the blades into the water to stop them sticking.
- Mix all the ingredients together, except the coconut and the chocolate, in a bowl.
- Melt the chocolate in the microwave in a suitable dish for 2 minutes on high.
- Pour the melted chocolate into the mixture and stir.
- Pour into a large greased, lined tin approximately 11cm x 35cm (or a square tin approximately 20cm x 20cm) and sprinkle with coconut. Chill for at least 1 hour.
Comments
This recipe was first published in March 1999.
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