About this recipe:An excellent dessert that can also be enjoyed as a snack. A sweetcrust pastry is topped with a chocolate topping with coconut and walnuts.
Makes: 1 20x30cm tin
70g dark brown soft sugar
200g plain flour
3 eggs, beaten
330g dark brown soft sugar
1 teaspoon vanilla extract
4 tablespoons plain flour
4 tablespoons unsweetened cocoa powder (optional)
1 teaspoon baking powder
1/4 teaspoon salt
120g desiccated coconut
115g chopped walnuts
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4.
In a medium bowl, cream together the butter and 70g dark brown soft sugar until smooth. Stir in the 200g flour. Press the mixture firmly into the bottom of a 20x30cm tin. Bake in preheated oven for 15 minutes or until golden.
In a medium bowl, mix together the eggs and 330g dark brown soft sugar. Stir in the vanilla. Combine the 4 tablespoons flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in coconut and walnuts. Pour into the pre-baked base.
Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.