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Recipe by Lesley Waters

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
2. Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
3. To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
4. Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.

Per square

225 kcalories, protein 2g, carbohydrate 25g, fat 13 g, saturated fat 9g, fibre 1g, sugar 18g, salt 0.34 g

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Ingredients

• 100g butter , softened
• 100g caster sugar
• 2 eggs , beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 2 tbsp milk

FOR THE ICING AND DECORATION

• 100g plain chocolate , broken into pieces
• 25g butter
• 100g icing sugar , sifted
• 100g desiccated coconut

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Difficulty and servings

Cuts into 16

Preparation and cooking times

Prep 10 mins

Cook 18 - 20 mins

15 minutes decorating

Ingredients

• 100g butter , softened
• 100g caster sugar
• 2 eggs , beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 tbsp cocoa powder
• 2 tbsp milk

FOR THE ICING AND DECORATION

• 100g plain chocolate , broken into pieces
• 25g butter
• 100g icing sugar , sifted
• 100g desiccated coconut

Per square

225 kcalories, protein 2g, carbohydrate 25g, fat 13 g, saturated fat 9g, fibre 1g, sugar 18g, salt 0.34 g

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