Chocolate Coconut Bars

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With Australia Day approaching, my thoughts have been turning to traditional Aussie cakes and pastries, and these Chocolate Coconut Bars are hard to go past. Perhaps these slices are not what one would think of eating on Australia Day (lamingtons are more common), but this classic recipe from the Australian Women’s Weekly is one which I have grown up with and I was only too happy to be reminded of it recently when the recipe was posted on the AWW’s Facebook page.

True to the style of the Australian Women’s Weekly, this recipe is a doddle to make and uses ingredients which you are likely to have in your fridge and pantry. There are no fancy ingredients required here – the chocolate component is derived from cocoa powder. But, as always, some good quality cocoa powder would be recommended to make these slices extra special.

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Rhubarb Custard Tea Cake

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My parents used to sell a cake in their bakery which was made of two brioche-like sponges, sandwiched together with a thick, bright yellow custard and sprinkled on top with flaked almonds. This vanilla-rich cake was called a Bee-Sting, a funny name for a cake which I didn’t think much about as a child, preferring to concentrate my efforts on how many slices I could eat before my mum would put the remaining slices out on the counter to sell. Thinking now about the name, I can only laugh out loud at what it might imply!

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