Chocolate Coconut Squares
These Australian lamingtons' refined cousin combines a tender cocoa sponge with a coconut-studded middle layer, creating three distinct textures in one bite. The technique of baking the coconut filling directly into the cake rather than spreading it after ensures the flavors meld during cooking, while the chocolate topping sets firm enough to cut clean squares. It's a practical dessert that rewards precision in measurement.
Instructions
step 1 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. step 2 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. step 3 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. step 4 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..
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