Australian-style chocolate coconut squares — light cocoa sponge dipped in chocolate icing and rolled in desiccated coconut, like little lamingtons.
- 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
Video
Preparation
- Heat the oven to 180C/fan 160C/gas 4 and butter and line the base of a 20cm square tin. Beat the butter and sugar until pale and creamy, then beat in the eggs, adding 1 tbsp of the flour if it starts to curdle.
- Sieve in the flour, baking powder and cocoa and fold in with a metal spoon, then stir in the milk. Scrape into the tin, level the top, and bake for 18–20 minutes until the cake springs back when pressed. Cool in the tin.
- For the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted, cool slightly, then beat in the icing sugar.
- Turn the cake out and peel away the paper. Cut into 16 squares, dip each into the icing, then roll in the coconut and leave to set on a cooling rack.
