Indulge with White Chocolate and Coconut Squares

I closed my eyes, inhaled deeply and for a moment I found myself on a far-flung island by the pool, the air thick and humid and deliciously full of the lingering scent of coconut. Then I opened my eyes and was immediately transported back to my bathroom at home, a dollop of coconut moisturiser in my hand, realising that I’d forgotten to put the exhaust-fan on when I had a shower. Ah, well, it was a nice dream while it lasted. And there’s always these little white chocolate and coconut squares to console myself with when a tropical island is not on offer.

Serves 16

Ingredients

185 g unsalted butter, softened
220 g caster (superfine) sugar
1 teaspoon vanilla bean paste
4 eggs
250 g self-raising flour
60 g fine desiccated coconut
¼ teaspoon bicarbonate of soda (baking soda)
Pinch of salt
150 ml coconut milk

WHITE CHOCOLATE GLAZE

250 ml coconut milk
360 g caramelised white chocolate
60 g golden syrup (or light treacle)
40 g unsalted butter
Pinch of salt

TO COAT

120 g fine desiccated coconut
150 g shredded coconut
150 g flaked coconut
1 teaspoon sesame seeds, toasted

1. Preheat the oven to 160°C (315°F) fan-forced and grease a 20 cm (8 inch) square tin with a little butter. Line the base and sides with baking paper.
2. In the bowl of a stand mixer with a paddle attachment, cream the butter, sugar and vanilla until very light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Place the flour, desiccated coconut, bicarbonate of soda and salt in a separate mixing bowl and whisk together. Add half to the creamed butter mixture, stirring gently, before adding the coconut milk. Once incorporated, follow with the remaining flour mixture, stirring gently until just combined.
4. Spoon the batter into the tin, smoothing the top with a spatula and tapping the tin gently on the bench a few times to remove any air bubbles.
5. Bake in the oven for 45–50 minutes or until the cake is risen and cooked through. Allow to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.
6. When the cake is cool, make the white chocolate glaze by combining all the ingredients in a medium saucepan over low heat. Stir gently until the butter and chocolate have melted and the mixture is smooth. Allow to bubble and thicken for a few minutes before removing the pan from the heat and allowing to cool a little.
7. Once the chocolate glaze has cooled slightly, use a large serrated knife to slice the cake into 16 squares. Pour the extra desiccated, shredded and flaked coconut into a large shallow bowl and mix well. Coat the cake squares in the chocolate glaze, then toss gently in the coconut mixture. Place the cakes on a baking tray scattered with a little extra coconut and allow the glaze to firm.
8. These little cakes are best eaten on the day they are made, but will keep happily in an airtight container at room temperature for 2-3 days.

Images and text from The Plain Cake Appreciation Society by Tilly Pamment, photography by Tilly Pamment. Murdoch Books RRP $45.00.