Vegetarian
16
Australian
Chocolate Coconut Squares
Allergens: Eggs, Gluten, Milk
Coconut-chocolate traybake squares: dense, sweet and chewy.
Ingredients
- Sugar 100 g
- Butter 25 g
- Eggs 2
- Milk 2 tbsp
- Baking powder 1 tsp
- Cocoa powder 2 tbsp
- Dark chocolate 100 g
- Desiccated coconut 100 g
- Icing sugar 100 g
- Self-raising flour 140 g
Method
- Heat oven to 180C/fan 160C/gas 4.
- Butter and line the base of a 20cm square baking tin.
- Beat together the butter and sugar until pale and creamy, then beat in the eggs.
- Add 1 tbsp of the flour if the mix starts to curdle.
- Sieve in the flour, baking powder and cocoa and fold in with a metal spoon.
- Stir in the milk.
- Scrape mix into the tin and level the top.
- Bake for 18-20 mins or until the cake springs back when pressed.
- Allow to cool in the tin.
- To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
- Remove cake from tin and peel away paper.
- Cut into 16 squares.
- Dip the squares into the icing, then roll in the coconut.
- Allow to set on cooling rack.