Ingredients for Cherry Coconut Cobbler
- Cherry Pie Filling
- 1/2 cup sour cream
- Sweetened Coconut
- 2 teaspoons margarine (for greasing pan) + 2 teaspoons margarine (for topping)
- Self Rising Flour
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup milk
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How to Make Cherry Coconut Cobbler
- Preheat oven to 375°F (190°C).
- Grease an 8x11 inch Pyrex or glass baking pan with 2 teaspoons of margarine.
- In a large mixing bowl, combine 21 ounces (1 can) cherry pie filling, 1/2 cup sour cream, and 1/2 cup shredded coconut. Pour this mixture into the prepared baking pan.
- In a separate mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cup granulated sugar, and 1 cup milk until smooth.
- Pour and spoon the batter evenly over the cherry filling.
- Bake for 35 minutes.
- Brush the top of the crust with 2 teaspoons of melted margarine.
- Bake for an additional 7 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from oven and let cool to room temperature before serving.
- Serve warm with vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
29g
Carbs
15g
