Those of you who attended last Friday’s ‘Girls’ Day In Revisited’ event might have tried the delicious coconut squares on offer. Some of you asked for the recipe, so here it is:
Carol H’s Coconut Squares
You will need a buttered Swiss Roll tin, about 9 x 13 inches and line the base with parchment.
Pre-heat your fan oven to 160C
6 oz plain chocolate [70% cocoa solids]
4 oz glacé cherries
4 oz sultanas
4 oz butter,
6 oz caster sugar
8 oz desiccated coconut
Break up your chocolate and place it is a small basin over a saucepan of simmering water, until melted. [or use the microwave]
Stir until the chocolate has melted, then spread it over the paper on the base of the tin. Place in the fridge to harden.
Wash the cherries and chop, then roughly chop the sultanas too. Cream the butter and sugar, until light and fluffy then add the eggs, one at a time. Beat well after each addition, then add the fruits and coconut. Spread the mixture evenly over the chocolate base, and bake for about 30-35 mins.
Remove from the oven and allow to cool and go complexly cold and the chocolate to harden. Cut into approx 30 squares.
Recipe courtesy of Recipes from a Cornish Kitchen.