Chocolate Coconut Squares

Preheat your oven to 180°C (160°C for fan ovens) or Gas Mark 4. Begin by buttering and lining the base of a 20cm square baking tin with parchment paper for easy removal later. In a mixing bowl, beat the butter and caster sugar together until the mixture becomes pale and creamy, creating a perfect base for a light sponge. Gradually beat in the eggs one at a time, ensuring each is fully incorporated. If you notice the mixture starting to curdle during this step, add 1 tablespoon of flour to stabilize the batter. Sift together the remaining flour, baking powder, and cocoa powder directly into your bowl. Gently fold these dry ingredients into the wet mixture using a metal spoon to maintain the airiness. Stir in the milk until you achieve a smooth batter. Transfer the mixture into your prepared tin, smoothing the top evenly. Bake in the preheated oven for 18-20 minutes. You'll know it's done when the cake springs back to the touch. Once baked, leave the cake to cool completely in the tin; this helps it set well for cutting. To prepare the luscious chocolate icing, combine the plain chocolate, 25g butter, and 4 tablespoons of water in a pan over gentle heat. Stir gently until everything has melted into a glossy mixture. Allow this to cool slightly so it thickens a bit. Then beat in the icing sugar until smooth and spreadable. Remove the cooled cake from the tin and carefully peel away the lining paper. Cut the cake into 16 neat squares. Dip each square into the chocolate icing, ensuring it's thoroughly coated, then roll it in the desiccated coconut to cover. Place the iced squares on a cooling rack to allow the chocolate to set properly. For best results, let them rest until the covering firms up before serving. These delightful squares can be stored in an airtight container and enjoyed over several days. Enjoy your baking adventure and these delectable treats!