Chocolate Coconut Squares

Dessert · Australian classic.

Ingredients

• 100g Butter
• 100g Caster Sugar
• 2 Egg
• 140g Self-raising Flour
• 1 teaspoon Baking Powder
• 2 tablespoons Cocoa Powder
• 2 tablespoons Milk
• 100g Plain Chocolate
• 25g Butter
• 100g Icing Sugar
• 100g Desiccated Coconut

Method

1. Heat the pan — Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin.
2. Continue cooking — Beat together the butter and sugar until pale and creamy, then beat in the eggs.
3. Mix together — Add 1 tbsp of the flour if the mix starts to curdle.
4. Continue cooking — Sieve in the flour, baking powder and cocoa and fold in with a metal spoon.
5. Mix together — Stir in the milk. Scrape mix into the tin and level the top.
6. Bake — Bake for 18-20 mins or until the cake springs back when pressed.
7. Heat the pan — 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.
8. Continue cooking — Allow to cool slightly, then beat in the icing sugar.
9. Continue cooking — Remove cake from tin and peel away paper. Cut into 16 squares.
10. Roll out — Dip the squares into the icing, then roll in the coconut.
11. Continue cooking — Allow to set on cooling rack.

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