Aussie crunch cakes
John Whaite has brought the perfect autumn comfort food to Lorraine. He borrowed this recipe from a friend, which is great, because it's perfect for sharing!
You will need one 20cm/8-inch square or 23cm/9-inch round cake tin, greased and lined with baking paper for these delicious snacks. This is an easy recipe which is great for cooking with the kids.
Ingredients
250g unsalted butter175g golden caster sugar125g desiccated coconut100g cornflakes12g cocoa powder200g self-raising flour
Decorate
100g milk chocolate75g coconut flakes50g white chocolate
Method
Preheat the oven to 200°C/180°C fan/Gas 6
Place the butter and sugar in a medium saucepan and set over medium heat. Stir and allow the butter to melt and the sugar to dissolve.
Meanwhile, place the coconut and cornflakes into a mixing bowl and toss together. Sift in the cocoa and flour and toss again.
Pour the melted butter and sugar over the dry ingredients, then press into the cake tin and bake for 20 minutes
Whilst the crunch is still hot, break the milk chocolate over the top of it and allow it to melt. Sprinkle with coconut flakes.
Allow to cool completely before removing from the tin. Shave the white chocolate over the top. Slice into bars or wedges.