A super-sweet treat traybake topped with dessicated coconut and melted chocolate.
Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
Sift the dry ingredients into a bowl and mix together. Rub in the butter until breadcrumbs form.
Add the milk and mix until smooth.
Spoon the mixture into the cake tin and bake in the oven for 20 minutes, or until pale golden-brown on top. Remove and set aside to cool.
Mix the cherries, condensed milk, coconut, vanilla and lime zest in a bowl until well combined.
Spoon the cherry mixture onto the chocolate base and bake in the oven for a further 20 minutes. Remove from the oven and set aside to cool.
Spoon over the melted chocolate until the surface is covered and chill in the fridge for one hour, or until set,
Cut into squares and serve.
