Black and White Coconut Squares. This slice will have people asking you for the recipe. The richness of the coconut cream is perfectly balanced by the use of semi-sweet dark chocolate.
Makes 16 squares
125g butter, softened
¼ cup (60g) caster sugar
5 tbsp good quality Dutch cocoa powder
1 egg, beaten
2 cups (200g) biscuit crumbs, like plain chocolate biscuits
1 cup (100g) shredded coconut
½ cup (45g) flaked almonds
Coconut Custard Filling
½ cup (125g) butter, softened
3 tbsp coconut cream
2 tbsp cornflour
2 cups (350g) icing sugar, sifted
200g semi sweet dark chocolate 70% cocoa
2 tsp (10g) butter
Grease and line a 20cm square baking tin with baking paper, extending paper 2cm over the edges.
Melt the butter, caster sugar and cocoa powder in a bowl over a pot of simmering water. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, for 2 to 3 minutes. Remove from heat and mix in the biscuit crumbs, coconut and almonds. Press into the bottom of the prepared baking tin.
To make the coconut custard whisk together butter, coconut cream and cornflour until light and fluffy. Mix in the icing sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and butter together in the microwave or over a low heat. Spread over the chilled custard. Let the chocolate set before cutting into squares.
Smart Tip + When using coconut cream it is best to chill overnight. Flip the tin of cream over before using so that the milk will be at the top when opening, making it easier to separate the liquid from the cream.