Vanilla Squares with Coconut

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Vanilla Squares with Coconut
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
419
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie419 kcal(20 %)
Protein6.35 g(6 %)
Fat22.35 g(19 %)
Carbohydrates47.73 g(32 %)
Sugar added10.47 g(42 %)
Roughage1.17 g(4 %)
Vitamin A138.5 mg(17,313 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.17 mg(18 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.69 mg(22 %)
Vitamin B₆0.09 mg(6 %)
Folate68.56 μg(23 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.49 μg(1 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C0.46 mg(0 %)
Potassium140.55 mg(4 %)
Calcium65.09 mg(7 %)
Magnesium20.74 mg(7 %)
Iron1.93 mg(13 %)
Iodine22.22 μg(11 %)
Zinc0.72 mg(9 %)
Saturated fatty acids15.68 g
Cholesterol86.35 mg
Author of this recipe:

Ingredients

for
1
For the cake batter
cup
softened butter
0.333 cup
1 ¾ ounces
white chocolate (for cooking)
4
2 ¾ cups
2 teaspoons
½ teaspoon
2 tablespoons
Vanilla essence (or a few drops of vanilla flavouring)
1.333 cups
You will also need
1
½ cup
1 teaspoon
2 cups

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
2.
Cream the butter with the sugar and a pinch of salt. Stir in the melted chocolate and the eggs, the flour, baking powder, lemon zest, vanilla and grated coconut. Spread the mixture over the baking tray and bake in the centre of the oven for approx. 35 minutes (cocktail stick test). Remove and leave to cool.
3.
Whisk the egg white with the icing sugar and lemon juice to form stiff peaks. Spread a thin layer of whisked egg white mixture over the underside of the cake and sprinkle with grated coconut, pressing onto the cake. Turn the cake over and spread the top of the cake likewise with egg white. Sprinkle with grated coconut. Cut into cubes and serve fresh.
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