Go loco over coconut with these melt-in-the-mouth chocolate treats
Ingredients
- 100g butter, softened
- 100g caster sugar
- 2 eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 2 tbsp milk
For the icing and decoration
- 100g plain chocolate, broken into pieces
- 25g butter
- 100g icing sugar, sifted
- 100g desiccated coconut
Method
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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.
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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.
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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.
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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.