Chocolate Topped Ginger Coconut Squares
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
20
- Ingredients
- ½ cup butter (softened)
- 1 ½ cups brown sugar
- 3 eggs (beaten)
- 2 cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 2 tsps Ginger powder
- 1 tsp ground cinnamon
- 1 cup Buttermilk
- For the topping
- ¼ cup butter (softened)
- 1 cup brown sugar
- 2 Tbsps light ligth cream (18% fat)
- 1 cup Shredded coconut (plus extra for sprinkling)
- 1 cup Chocolate chip
Preparation steps
1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Base line a 28cmx20cm shallow cake tin. Put the butter and sugar into a bowl and beat together until light and fluffy. Beat in the eggs a little at a time.
2.
Sieve together the dry ingredients and stir into the egg mixture alternately with the buttermilk. Spread the mixture in the cake tin and bake for 30–40 minutes.
3.
To make the topping cream together the butter and brown sugar. Add the cream and stir in the coconut. Spread the mixture over the warm cake. Place under a medium grill and cook for 2-3 minutes until golden brown.
4.
Remove from the heat and sprinkle over the chocolate chips. As they begin to melt, spread over the coconut with a palette knife. Sprinkle over a little shredded coconut, cut into squares and serve warm.
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