Chocolate Coconut Squares

Ingredients

• 125 gButter
• 100 gSugar
• 2 pcsEgg
• 140 gFlour
• 5 gBaking powder
• 16 gCocoa powder
• 30 mlMilk
• 100 gChocolate
• 100 gPowdered sugar
• 100 gCoconut flakes
• 60 mlWater

Instructions

1. 1

   Prepare the batter

   • Heat the oven to 180 °C (fan 160 °C). Butter and line a 20 cm square tin.
   • Beat together 100 g butter and 100 g caster sugar until pale and creamy, then beat in 2 eggs.
   • If the mixture starts to curdle, stir in 1 tbsp (≈15 g) of flour (optional).
2. 2

   Finish batter and bake

   • Sieve in 140 g flour, 5 g baking powder and 2 tbsp (≈16 g) cocoa powder and fold in with a metal spoon.
   • Stir in 2 tbsp (≈30 ml) milk, pour into the tin and level the top.
   • Bake 18–20 minutes until the cake springs back when pressed. Cool in the tin.
3. 3

   Make the icing

   • Put 100 g chocolate, 25 g butter and 4 tbsp (≈60 ml) water in a pan and gently heat until melted.
   • Allow to cool slightly, then beat in 100 g icing sugar until smooth.
4. 4

   Cut and ice

   • Remove cake from tin and peel away paper. Cut into 16 squares.
   • Dip each square into the icing or spread the icing on top, then roll in 100 g desiccated coconut.
   • Allow to set on a cooling rack.