Coconut squares

Cream butter, sugar, golden syrup. Then add other ingredients. Spread in a Swiss roll tin.

Bake 180C for 20-25 minutes.


Warm condensed milk and butter in a saucepan over low heat. Blend in icing sugar, then coconut and lastly the cocoa. Mix well and spread on cake while hot. Cut into squares when it has cooled a little.

Comments: VERY GOOD
Source: Onslow College Cookbook, page 138