Chocolate Coconut Slices

Action Shot mid prep

Well today has taken another baking turn as we tested out yet another of Auntie Chrissie's recipes, today 'Chocolate Coconut Slices'.  Not one that I recall, but the chocolate/coconut combo reminds me of the fridge cakes that we'd often buy as a treat on the walk home from school in Edinburgh.  This recipe is a baked slice, and little guidance is given once more in respect to size of tin and temperature of oven.  This may be because Auntie Chrissie had an old Aga in the house in Milltimber.  Today I'm also baking in an Aga at my parent's house in Edinburgh.  Here's the recipe as transcribed from Chrissie's notebook:


1 cup self raising flour
1 cup coconut
2oz caster sugar
2 teaspoons powdered chocolate
4oz margarine

Melt margarine and pour over mixed dry ingredients
Make into a paste and spread in a shallow baking tin
Bake 20-30 mins in mod oven
Cover with chocolate icing while still warm
Cut in slices


We used cocoa as the powdered chocolate and substituted marg for butter as we were low on marg.  The 'paste' did not quite materialise as there was not enough wet ingredients, it was more of a malleable mush, however easy enough to press into the tin in readiness for baking.   

Paste?

We used a long rectangular tin about 9" x 16" which was indeed too large, but all that we had. So we simply moulded the mush into one end around 3/4" thickness and it didn't shift in baking which worked out fine.  We baked it for around 25 minutes, in the Aga baking oven, around 175 degrees celsius.  Like the sponge, it was slightly over baked, but tasted very good nonetheless, particularly with one of Chrissie's chocolate icing recipes. We cut it into small squares rather than slices when it was iced but still slightly warm, and dusted with coconut for effect.  It was a hit with the family, so a recipe I'd recommend.  Thanks Auntie Chrissie!

The finished product