Coconut Cherry Cream Squares

Submitted by looneytunesfan

"If you’re lured by the name, you’ll be wowed by the taste of these scrumptious cherry-topped squares with a delectable coconut-custard filling and a thin golden crust, they’re sure to satisfy your sweet tooth."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 16

ingredients

• 3⁄4 cup all-purpose flour
• 1⁄3 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold butter

• FILLING

• 1⁄3 cup all-purpose flour
• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 2 1⁄2 cups milk
• 2 eggs, lightly beaten
• 1⁄2 cup flaked coconut
• 2 teaspoons coconut extract
• 1 (20 ounce) can cherry pie filling

directions

1. In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine the flour, sugar, and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
3. Remove from the heat. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.