Chocolate Coconut Bars
"Moist, tasty and easy. Chopped glace cherries can also be added to coconut filling."
photo by Sackville
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Base
- 3 ounces butter
- 2 tablespoons sugar
- 3⁄4 cup plain flour
- 1⁄4 cup self-raising flour
- 1 tablespoon cornflour
- 1⁄2 teaspoon vanilla
-
Filling
- 2 cups coconut
- 1 egg
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
- 2 tablespoons self-raising flour
- 3⁄4 cup milk
-
Icing
- 1 1⁄2 cups icing sugar
- 2 tablespoons cocoa
- 1 ounce butter
- 1 tablespoon water
directions
- Base: Cream butter and sugar, add vanilla, then sifted dry ingredients,mix well.
- Press mixture over base of 30cm x 20cm tray.
- Bake in moderate oven 20 minutes.
- Remove, spread evenly with coconut filling.
- Return to oven, bake further 25 minutes.
- Filling: Combine dry ingredients in bowl, add combined beaten egg, milk and vanilla, mix well.
- Remove from oven, stand 5 minutes, top with icing, cut into bars when cold.
- Icing: Sift icing sugar and cocoa into bowl, add softened butter and water, beat until smooth.
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Reviews
-
This recipe worked out well in the end, though I had a few little troubles getting it there. The base wasn't enough to cover my pan, which was actually slightly smaller than 20 x 30 so I had to do a double batch of the base. I baked it at 180 C and added just 1 batch of the coconut filling. I couldn't get the chocolate topping to come together with just 1 tbsp water so I added another spoonful. In the end, the bars were very tasty, although I did find the topping a bit sugary. Next time I might go for a simple chocolate glaze instead of an icing-sugar topping.
RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.
