Coconut squares

• 4oz butter
• 1/2 c of sugar
• 1 c of flour
• 3/4 c of coconut
• 1/4 c of wheatgerm
• 1 t of baking powder
• 1 t of golden syrup
• Icing :
• 1/3 tin of condensed milk
• 1 c of icing sugar
• 1oz of butter
• 1 c of coconut
• 3 t of cocoa

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

Bake 180C for 20-25 minutes.

Icing:

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