A dessert dish from the Australian kitchen.
Ingredients
- 100g Butter
- 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
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.
Source
This recipe is adapted from TheMealDB (id 53101), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=8TzqUo8PCLg.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/isaacs-chocolate-coconut-squares.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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