Double chocolate and coconut traybake

• unsalted butter↗200g g

  soft

• golden sugar↗100g g
• soft light brown sugar↗100g g
• eggs↗3 large
• desiccated coconut↗60g g
• self-raising flour↗200g g
• Greek yogurt↗100g g
• coconut flavouring↗½ tsp tsp

  (optional, see tip below)

• milk or dark chocolate200g g

  cut into small pieces

• heavy cream200ml ml
• white chocolate↗40g g

  melted

• coconut↗handful of

  shredded, toasted, or desiccated coconut, or sprinkles

Step-by-step instructions

1. 1

   Line a rectangular baking tin (22 × 28 cm) with parchment paper. Preheat the oven to 180 °C/160 °C fan/gas 4.

2. 2

   First prepare the topping. Place the pieces of milk or dark chocolate in a large heat‑proof bowl. Heat the heavy cream in a medium saucepan until it begins to steam, then slowly pour it over the chocolate, whisking until the chocolate melts and the mixture becomes smooth. Let it cool slightly, then chill for 1 h 30 min until it is soft but still spreadable.

3. 3

   Beat the unsalted butter, golden sugar, soft light‑brown sugar and ¼ tsp salt in a mixer or electric whisk for 5 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the desiccated coconut, self‑raising flour, Greek yogurt and coconut flavouring if using, and quickly beat until the ingredients just combine. Pour the batter into the tin, smooth the surface with the back of a spoon, then bake for 30 minutes until golden and firm to the touch. Leave in the tin to cool completely.

4. 4

   When completely cooled, spread the chocolate topping, then drizzle with white chocolate and sprinkle with toasted coconut shavings. Chill for about 15 minutes until the topping sets. Cut into 12 squares and serve.