Chocolate Coconut Squares
A rich Australian dessert featuring a buttery chocolate sponge, topped with a glossy icing and rolled in desiccated coconut; baked in a square tin and cut into sixteen squares.
Pasos
- 1
Preheat the oven to 180C (fan 160C, gas 4). Butter and line the base of a 20 cm square baking tin. Beat the butter and sugar until pale and creamy, then beat in the eggs. If the mixture starts to curdle, mix in 1 tablespoon of self-raising flour.
- 2
Sift in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape the mix into the tin and level the top. Bake for 18–20 minutes, or until the cake springs back when pressed. Allow to cool in the tin.
- 3
For the icing, place the chocolate, butter and 4 tablespoons water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
- 4
Remove the cake from the tin and peel away the paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on a cooling rack.
