Chocolate Coconut Squares

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs.
2. 2Add 1 tbsp of the flour if the mix starts to curdle.
3. 3Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Fold in the milk. Scrape mix into the tin and level the top.
4. 4BakeBake in the oven for 18-20 mins or until the cake springs back when pressed. Let it cool in the tin.
5. 5To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Leave to cool slightly, then beat in the icing sugar.
6. 6Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.