Carol H’s Coconut Squares

The recipe for these absolutely scrumptious tray bake squares was given to me by Carol, a Bridge friend from Bissoe. She rarely makes them because they are too nice! She found the recipe many decades ago, in an old magazine. 

You will need a buttered Swiss Roll tin, about 9 x 13 inches and line the base with parchment.

Pre heat your fan oven to 160C

6 oz plain chocolate [I used 70% cocoa solids]

4 oz glacé cherries

4 oz sultanas

4 oz butter, 

6 oz caster sugar

2 eggs

8 oz desiccated coconut

Break up your chocolate and place it is a small basin over a saucepan of simmering water, until melted. [or, like me, use the microwave]

Stir until the chocolate has melted, then spread it over the paper on the base of the tin. Place in the fridge to harden.

Wash the cherries and chop, then roughly chop the sultanas too.  Cream the butter and sugar, until light and fluffy then add the eggs, one at a time. Beat well after each addition, then add the fruits and coconut. Spread the mixture evenly over the chocolate base, and bake for about 30-35 mins.

Remove from the oven and allow to cool and go complexly cold and the chocolate to harden.

Cut into approx 30 squares.

Just wonderful. Thank you Carol.