Chocolate Coconut Squares

Name: Chocolate Coconut Squares
Yield: 12
Cuisine: Australiana
Ingredients: 2 tablespoons Milk; 25 g Butter; 2 Egg; 1 teaspoon Baking Powder; 100 g Desiccated Coconut; 100 g Caster Sugar; 140 g Self-raising Flour; 100 g Icing Sugar; 100 g Dark Chocolate; 2 tablespoons Cocoa Powder

Fácil

Contains allergens

LecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein6 %4 g
Carbs51 %32 g
Fat43 %12 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	241 kcal	408 kcal
Protein	4 g	6.8 g
Carbs	32 g	54.2 g
Fat	12 g	20.3 g

One serving is about 59 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Australian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Australian

Ingredients

2 tablespoons Milk
25 g Butter
2 Egg
1 teaspoon Baking Powder
100 g Desiccated Coconut
100 g Caster Sugar
140 g Self-raising Flour
100 g Icing Sugar
100 g Dark Chocolate
2 tablespoons Cocoa Powder

Instructions

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.