20 squares
10-15 minutes
30 minutes
Capable Cooks
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Ingredients
250 grams butter
250 grams soft brown sugar
2 eggs
3 cups flour
2 tsp baking powder
2 Tbsp cocoa powder
Strawberry coconut filling
2 1/2 cups desiccated coconut
1/2 cup milk
2 Tbsp caster sugar
1/4 tsp red food colouring
2 tsp strawberry essence
1/2 cup condensed milk
Chocolate fudge icing
2 cups icing sugar
2 Tbsp cocoa
1 tsp soft butter or margarine
1/4 cup boiling water
Directions
- Preheat oven to 180C. Line a 20 cm square tray with baking paper
- In a food processor mix butter and brown sugar until creamy. Add eggs then flour, baking powder and cocoa. Press half of this mixture into the prepared tin.
- Combine the filling ingredients and spread over the base. Spread the remaining base mixture over the filling.
- Bake for 30 minutes . Cool in the tin.
- When cold , mix the icing ingredients together until smooth and spread over the cake. Carefully lift out of the tin using the paper lining and cut into 20 pieces to serve with coffee.
