WHITE CHOCOLATE & COCONUT SQUARES MAKES 16

185g unsalted butter, softened 220g caster sugar

1 tsp vanilla bean paste

4 eggs

250g self-raising flour

60g fine desiccated coconut ¼ tsp bicarbonate of soda 150ml coconut milk

WHITE CHOCOLATE GLAZE 250ml coconut milk

360g caramelised white chocolate 60g golden syrup (or light treacle) 40g unsalted butter

TO COAT

120g fine desiccated coconut 150g shredded coconut

150g flaked coconut

Preheat oven to 160°C fan-forced and grease a 20cm square tin with a little butter. Line base and sides with baking paper.

In the bowl of a stand mixer with a paddle attachment, cream butter, sugar and vanilla until very light and fluffy. Add eggs, one at a time, beating well after each.

Place flour, desiccated coconut, bicarbonate of soda and a pinch of salt in a separate mixing bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding coconut milk. Once incorporated, follow with remaining flour mixture, stirring gently until just combined.

Spoon batter into the tin, smoothing top with a spatula and tapping tin gently on the bench a few times to remove any air bubbles.

Bake in oven for 45-50 minutes or until cake has risen and cooked through. Allow to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.

When cake is cool, make the white chocolate glaze by combining all ingredients with a pinch of salt in a medium saucepan over low heat. Stir gently until butter and chocolate have melted and mixture is smooth. Allow to bubble and thicken for a few minutes before removing pan from heat and allowing to cool a little.

Once the chocolate glaze has cooled slightly, use a large serrated knife to slice cake into 16 squares. Pour extra desiccated, shredded and flaked coconut into a large shallow bowl and mix well. Coat cake squares in chocolate glaze, then toss gently in coconut mixture. Place cakes on a baking tray scattered with a little extra coconut and allow glaze to firm.

Note These little cakes are best eaten on the day they are made, but will keep in an airtight container at room temperature for 2-3 days.