Chocolate-Coconut Squares

Name: Chocolate-Coconut Squares
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Cuisine: Australian
Ingredients: 100 g Butter; 100 g Sugar; 2 pcs Eggs; 140 g Self-raising flour; 1 tsp Baking powder; 2 tbsp Cocoa powder; 2 tbsp Milk; 25 g Butter; 100 g Dark chocolate; 100 g Icing sugar; 100 g Desiccated coconut

Tender chocolate sponge cake with a crispy coconut coating — a classic Australian dessert that simply melts in your mouth. Perfect for afternoon tea or a festive table.

Ingredients

100 g Butter
100 g Sugar
2 pcs Eggs
140 g Self-raising flour
1 tsp Baking powder
2 tbsp Cocoa powder
2 tbsp Milk
25 g Butter
100 g Dark chocolate
100 g Icing sugar
100 g Desiccated coconut

Instructions

Preheat the oven to 180°C. Grease a 20 cm square baking tin and line with baking paper. Cream the softened butter and sugar together until pale and fluffy, then add the eggs one at a time. If the mixture begins to curdle, stir in 1 tablespoon of flour.
Sift the flour, baking powder and cocoa powder, then gently fold into the batter using a metal spoon. Add the milk and stir to combine. Pour the batter into the tin and smooth the top. Bake for 18–20 minutes until the cake springs back when lightly pressed. Cool in the tin.
For the glaze, place the chocolate and butter in a saucepan, add 4 tablespoons of water and gently melt over low heat. Allow to cool slightly, then beat in the icing sugar until smooth.
Remove the cake from the tin, peel off the baking paper and cut into 16 squares. Dip each square into the chocolate glaze, coat with desiccated coconut and place on a wire rack to cool. Allow the glaze to set completely.