Chocolate coconut slice recipe
Bill Granger’s simple melt and mix traybake works as well after dinner as it does on the cake stall.
Ingredients
- 100 g Butter
- 250 g Unsweetened desiccated coconut
- 220 g Caster sugar
- 2 Medium eggs, lightly beaten
- 150 g Good quality dark chocolate, chopped
- 3.5 oz Butter
- 8.8 oz Unsweetened desiccated coconut
- 7.8 oz Caster sugar
- 2 Medium eggs, lightly beaten
- 5.3 oz Good quality dark chocolate, chopped
- 3.5 oz Butter
- 8.8 oz Unsweetened desiccated coconut
- 7.8 oz Caster sugar
- 2 Medium eggs, lightly beaten
- 5.3 oz Good quality dark chocolate, chopped
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 20
Step-by-step
- Preheat the oven to 180C/160C fan/Gas 4. Line a shallow 20 x 30cm tin with baking paper. In a small saucepan or microwave oven, melt the butter and leave it to cool.
- In a large bowl, mix the coconut and sugar together, then add the melted butter and lightly beaten eggs and stir to combine. Stir the chopped chocolate through the mixture.
- Press the mixture into the prepared tin and bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after you've removed it from the oven, then cut into rectangles and transfer onto a wire rack to cool completely.
Also worth your attention:
Bill Granger shares his secrets
Book: Bill's Basics
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