Chocolate Coconut Squares
Fluffy chocolate sponge squares soaked in rich icing and tossed in toasted desiccated coconut.
Ingredients
125g unsalted butter (softened)250g
100g caster sugar1kg
2 medium eggs6 pack
140g self-raising flour1.5kg
1 tsp baking powder170g
2 tbsp cocoa powder250g
2 tbsp semi-skimmed milk1L
100g dark chocolate100g
100g icing sugar500g
100g desiccated coconut200g
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.
Cost to cook
16
serves 16 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £5.88 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£15.61 est. · serves 16