Honey and coconut squares
Preparation Time: 10 Minutes
Cook Time: 15 minutes
Serves: Makes about 28
A great pairing of flavours.
Ingredients
125g butter or margarine, softened
125ml (100 g) sugar
30ml honey
125ml (40 g) desiccated coconut
500ml (280 g) Snowflake self-raising flour
250ml milk
2 extra-large eggs
Topping
60g butter or margarine, softened
15ml honey
375ml (200 g) icing sugar, sifted
15ml hot water
60ml (20 g) desiccated coconut or muesli, toasted
Method
- Cream butter, sugar and honey together. Add eggs, one at a time, beating well after each addition, until light and creamy. Add coconut.
- Sift flour and add, alternately with milk, to egg mixture. Mix.
- Spoon and spread into a greased 23 x 32 cm Swiss roll pan. Bake in a preheated oven at 180 °C for about 15 minutes. Leave to cool in the pan.
- Topping: Cream butter and honey together. Add icing sugar and water and mx to a smooth consistency. Spread over cake and sprinkle coconut on top. Cut into squares.
