Grease and line a 20cm 8” square cake tin with baking parchment
Using an electric mixer, beat together the butter, sugar and Vanilla Extract until soft and fluffy.
Add the flour, baking powder, cocoa powder, porridge oats and coconut. Mix until well combined.
This is a very thick almost dry mix, so make sure everything is well combined with no dry pockets of flour.
Press the mixture into the prepared tin and bake in the oven for 15 - 20 mins or until baked with a light golden colour.
Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.
Make the Chocolate Topping.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water until all the butter and chocolate has melted. Stir until smooth and well combined.
Take the bowl off the heat while still soft, spread the chocolate over the top of the cake. Leave to set completely before cutting the chocolate squares into slices.
Notes
This is a very thick almost dry mix, so make sure everything is well combined with no dry pockets of flour.
What can I use in place of Plain Flour?You can use Self Raising Flour for this recipe, but omit the Baking Powder as Self Raising Flour already contains a raising agent.
How Long will Chocolate Coconut Squares Keep?They will keep for up to 4 days if stored in an airtight container. There's no need to keep them in the fridge.
Can you Freeze Chocolate Squares?Fat Bloom ( wiki links) or white spots can often be caused when keeping chocolate in the fridge or trying to freeze chocolate bars.