Chocolate Coconut Squares

Ingredients

• 3 1/2 ozbutter, for sponge; softened
• 3 1/2 ozsuperfine sugar, for sponge
• 2egg, for sponge
• 5 ozself-rising flour, for sponge
• 1 tspbaking powder, for sponge
• 2 tbspcocoa powder, for sponge
• 2 tbspmilk, for sponge
• 3 1/2 ozplain chocolate, dark/plain chocolate; for icing
• 1 ozbutter, for icing
• 1/4 cupwater, for icing
• 3 1/2 ozpowdered sugar, for icing
• 3 1/2 ozdesiccated coconut, for rolling finished squares

Method

1. 1

   Heat oven to 350°F / 325°F fan / Gas 4. Butter and line the base of a 20cm square baking tin.

2. 2

   Beat the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mixture starts to curdle.

3. 3

   Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape into the tin, level the top and bake for 18–20 minutes until the sponge springs back when pressed.

4. 4

   Leave to cool completely in the tin.

5. 5

   Make the icing: put the plain chocolate, 25g butter and 4 tbsp water in a pan and heat gently until melted. Let it cool slightly, then beat in the powdered sugar until smooth.

6. 6

   Remove the cooled cake from the tin and peel off the paper. Cut into 16 squares.

7. 7

   Dip each square into the icing to coat, then roll in the desiccated coconut. Leave to set on a wire rack.