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Breads, Biscuits and Cakes
Recipes - Coconut
and Chocolate Cakes
Ingredients
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100 g/4
oz short crust pastry (basic pie crust)
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50 g/2 oz/1/4 cup
butter
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50 g/2 oz/1/4 cup caster
(superfine) sugar
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1 egg, beaten
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25 g/1 oz/2 tbsp
rice flour
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50 g/2 oz/1/2 cup
desiccated (shredded) coconut
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1.5 ml/1/4 tsp
baking powder
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Chocolate spread
Method:
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Roll out the pastry and use to line the sections of
a tartlet tin (patty pan). Cream the butter and
sugar together.
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Beat in the egg and rice flour, then
stir in the coconut and baking powder.
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Put a small
spoonful of chocolate spread in the base of each
pastry case.
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Spoon the coconut mixture over and bake
for 15 minutes at 200°C/400°F/gas mark 6 until risen
and golden.
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Cool in the tins for 5 minutes then
transfer to a wire rack to cool completely.
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Breads,
Biscuits and Cakes Recipes - Coconut and Chocolate Cakes
