White chocolate & coconut squares
MAKES 16
185g unsalted butter, softened
220g caster sugar
1tsp vanilla bean paste
4 free-range eggs
250g self-raising flour
60g fine desiccated coconut
¼tsp bicarbonate of soda
A pinch of salt
150ml coconut milk
For the white chocolate glaze
250ml coconut milk
360g caramelised white chocolate
60g golden syrup
40g unsalted butter A pinch of salt
To coat 120g fine desiccated coconut
150g shredded coconut
150g flaked coconut
1 Preheat the oven to 160°C/gas Mark 3 and grease a 20cm (8in) square baking tin with a little butter. Line the base and sides with baking paper.
2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and vanilla until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
3 Place the flour, desiccated coconut, bicarb and salt in a separate mixing bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding the coconut milk. Once incorporated, follow with the remaining flour mixture, stirring gently until just combined.
4 Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin gently on the bench a few times to remove any air bubbles.
5 Bake in the oven for 45-50 minutes or until the cake is risen and cooked through. Allow to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.
6 When the cake is cool, make the white chocolate glaze by combining all the ingredients in a medium saucepan over a low heat. Stir gently until the butter and chocolate have melted and the mixture is smooth. Allow to bubble and thicken for a few minutes before removing the pan from the heat and allowing to cool a little.
7 Once the chocolate glaze has cooled slightly, use a large serrated knife to slice the cake into 16 squares. Pour the extra desiccated, shredded and flaked coconut into a large shallow bowl and mix well.
8 Coat the cake squares in the chocolate glaze, then toss gently in the coconut mixture. Place the cakes on a baking tray scattered with a little extra coconut and allow the glaze to firm.
Top tip: These little cakes are best eaten on the day they are made, but will keep happily in an airtight container at room temperature for two-three days.