Friday, 3 February 2017


These are totally delicious! Taking a little effort but worth it for a yummy indulgent treat. The wonderful combination of Chocolate, Coffee and Coconut is heavenly! I wish I had the words to describe the taste of the crumble topping as it hits your tastebuds!

You will need a 8” x 12” tray bake tin, well greased then lined with parchment, with plenty hanging over the sides to help lift it all out. Pre heat your fan oven to 160C

9 oz caster sugar
2 large eggs
1-2 teaspoons of vanilla extract or bean paste
2 teaspoons baking powder
2 tablespoons good quality cocoa
5 oz melted butter
5 fl oz double cream
7 oz plain flour
1 oz coconut

Whisk the eggs and sugar until thick, pale and fluffy then add the vanilla, cocoa and baking powder. Beat together the melted butter and cream then mix the flour and coconut together, then stirring both into the eggy mix until well combined. Tip into your prepared tin and bake for about 25-30 mins.

Meanwhile: Make the topping,

4 oz butter, well softened but not melted
7 oz icing sugar
4 oz desiccated coconut
4 tablespoons instant coffee

Stir the dry ingredients into the butter and mix well. It will resemble a thick crumble mix [see pic on my Blog]

Remove the cake from the oven, then as carefully as possible, using your fingers, crumble the topping evenly over the cake and continue baking until it is golden brown - about 12-15 mins. Cool in the tin for a short while then cut into squares and lift out. I lifted the whole by the parchment then cut into squares later.

So very scrummy. So rich. Even better with clotted cream!

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