Ingredients

The following ingredients have 6 Servings
  • ½ cup butter (melted)
  • ½ cup light brown sugar
  • 1 cup all purpose flour *
  • ⅓ cup tapioca starch 
  • ⅔ cup brown rice flour
  • 1 cup pitted and diced fresh sweet cherries (about 2 cups worth whole cherries)
  • 1 cup shredded sweetened coconut
  • 1/3 cup light brown sugar
  • ¼ cup all purpose flour **
  • ¼ teaspoon kosher salt
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 tablespoon fresh lemon juice, about 1/2 a lemon
  • ¼ cup brown rice flour
  • 1 cup shredded sweetened coconut

Instruction

  • Preheat the oven to 350°F. Stir together the butter, sugar, and flour for the crust. Press the mixture into the bottom of a well-greased or parchment lined 10” square pan. Bake for 12 minutes
  • Remove from the oven and let the crust cool for 10 minutes while preparing the filling. Place the diced cherries and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, almond extract and lemon juice and stir into the cherry mixture.
  • Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing. Enjoy!