This recipe is from the latest coles magazine, but instead of using raspberry jam I used Rosella jam, because that's what I had. I also cooked it in the BBQ!!
100 grams butter
1 cup caster sugar
1/2 cup rosella jam
400 grams pitted black cherries, drained, halved
2 cups shredded coconut
1 cup desiccated coconut
Preheat BBQ to 180 degrees Celsius. Line tray with baking paper and grease. Beat half sugar and 1 egg. Add flour, stir. Press into bottom of tray and bake 20 minutes.
Remove from BBQ, spread jam over biscuit and top with cherries. In another bowl beat remaining sugar and eggs. Add mixed coconut and stir. Sprinkle over the biscuit base. Bake for 25 minutes, rotating every 8 minutes to avoid bottom burn.
Set aside to cool, cut into squares.
Hot tip: make sure the biscuit bottom is cooked through before putting on the jam and cherries. Do not place over direct flame in the BBQ.