Chocolate Coconut Squares
An Australian dessert. Ready in about 45 minutes. Difficulty: medium.
- 25 minPrep (about)
- 20 minCook (about)
- 45 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 1 ¾ oz butter
- 1 ¾ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 1 egg
- 2 ½ oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
- ½ tsp baking powder
- 1 tbsp cocoa powder
- 1 tbsp milk
- 1 ¾ oz semisweet chocolate Shopping tip: Semisweet chocolate (UK: plain chocolate).
- ½ oz butter
- 1 ¾ oz powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
- 1 ¾ oz desiccated coconut Shopping tip: Unsweetened shredded coconut (UK: desiccated).
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F (325°F for a fan oven).
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Butter plus line your base of a 8 inches square baking tin.
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Beat together the butter and sugar till pale and creamy.
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Beat in the eggs.
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Add 1 ½ tsp of your flour if the mix starts to curdle.
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Sieve in cocoa, baking powder and the flour.
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Fold in with a metal spoon.
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Stir in the milk.
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Scrape mix in the tin and level the top.
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Bake for 18-20 mins until the cake springs back when pressed.
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Let it cool in the tin.
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To make the icing.
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Put the 4 tbsp water, butter and chocolate in a pan and heat until melted.
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Let it cool slightly.
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Beat in the icing sugar.
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Remove cake from tin plus peel away paper.
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Cut into 16 squares.
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Dip the squares into the icing.
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Roll in the coconut.
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Let it set on cooling rack.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.