• 10servings
  • 45minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 150g self-raising flour

  2. 85g dessicated coconut

  3. 140g soft brown sugar

  4. 3 Weetabix, crushed

  5. 125g butter, melted

  6. For the icing:

  7. 200g dark chocolate

  8. 30g butter

  9. dessicated coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 degrees C. Line a shallow 28cmx18cm cake tin with non-stick baking paper.

  2. In a large bowl, combine flour, coconut, sugar and Weetabix.

  3. Make a well in the centre and add melted butter. Stir with a wooden spoon. Press mixture firmly into the prepared tin. Bake 20 minutes. Remove from oven and stand to cool for 10 minutes before icing.

  4. Make icing: Stir chocolate and butter in a small saucepan over low heat until melted.

  5. Spread over the warm slice, smoothing with a spatula. Sprinkle with extra coconut or coloured sprinkles.

  6. Allow icing to set and cool down before cutting into squares.


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