Juicy Coconut Squares with Cocoa Crust from Tray
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 250 g butter, soft
- 200 g suar
- 200 g flour
- 1 teaspoon Baking powder
- 4 egg (s)
- 4 tablespoons milk
- 3 tablespoon cocoa powder
For covering:
- 500 ml milk
- 6 tablespoon semolina
- 200 g butter, soft
- 150 grams sugar
- 200 g desiccated coconut
- 200 g couverture, dark (to coat, laze)
Print Recipe
Pin Recipe Instructions
- For the base, whisk the ingredients until a fluffy dough is formed and place it on a baking sheet lined with baking paper. Bake at 180 ° C for 20 minutes.
- Cook the semolina pudding from milk, semolina and butter (heat the milk, add the butter until it melts, add the semolina and stir under low heat until the semolina has swelled and the mixture has thickened), then the sugar and coconut flakes subdivide. Spread the mixture on the floor and let it cool. In the meantime, melt the couverture in a water bath and then pour it over the cake.
- Chill for 2 hours and cut into squares!
- This cake has (almost) the original bounty taste, is very substantial, sinfully delicious and always a hit with us! Children love this cake. Also great for a children`s birthday party
- It`s really easy to prepare - try it out, it`s worth it!
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