WEEKEND BAKE
Creamy milk chocolate and coconut are a match made in heaven, and this recipe is so easy, kids can help make it. Top with lakes of coconut and a drizzle of white chocolate for added wow factor
A double choc and coconut traybake for teatime
Double choc & coconut traybake
MAKES 12 squares PREP 30 mins plus cooling and 1 hr 45 mins chilling COOK 40 mins EASY
V ❄ sponge only
200g unsalted butter, softened 100g golden caster sugar 100g light brown soft sugar
3 large eggs
60g desiccated coconut 200g self-raising !lour
100g Greek yogurt
½ tsp coconut !lavouring (optional,
see tip)
For the topping
200g milk or dark chocolate,
chopped into small pieces 200ml double cream
40g white chocolate, melted handful of coconut !lakes, toasted,
or desiccated coconut or sprinkles 1 Line a 22 x 28cm rectangular cake tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
2 First, prepare the topping. Put the milk or dark chocolate pieces in a large heatproof bowl. Heat the double cream in a medium pan until just steaming, then slowly pour over the chocolate, whisking until the chocolate has melted and the mix is smooth. Leave to cool slightly, then chill for 1 hr 30 mins until soft, but still spoonable.
3 Beat the butter, sugars and 1/ tsp
4 salt together in a stand mixer or using an electric whisk for 5 mins, or until light and flu y. Add the eggs one at a time, beating well after each addition. Add the desiccated coconut, flour, yogurt and coconut flavouring, if using, and briefly beat until just combined. Spoon the mix into the tin, smooth the surface using the back of a spoon, then bake for 30 mins until golden and firm to the touch. Leave in the tin to cool completely.
4 When fully cool, spread over the chocolate topping, then drizzle with the white chocolate and scatter over the toasted coconut flakes. Chill for around 15 mins until the topping is set. Cut into 12 squares, then serve.
PER SERVING 513 kcals • fat 35g • saturates 23g • carbs 41g • sugars 28g • !ibre 2g • protein 6g • salt 0.4g