Celebration Coconut Cake Bars

1. 1 Wheat flour 40 g
2. 2 Sugar 25 g
3. 3 Butterpack 180 g ≈ $1.58 15 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
6. 6 Cocoa powder 6 g
7. 7 Baking powder 3 g
8. 8 Raisinspack 200 g ≈ $2.40 10 g
9. 9 Shredded coconutpack 100 g ≈ $2.00 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Melt 10 g unsalted butter³, then whisk in 1 egg, 15 g sugar, half the milk⁵, and half the cocoa until smooth.

2. Fold in 1 cup all-purpose flour with 1 tsp baking powder until no lumps remain, then stir in ¼ cup raisins⁸.

3. Fill mini muffin tins two-thirds full and bake at 350°F (180°C) for 25–30 minutes, until a wooden skewer comes out clean. Cool completely.

4. For the glaze, combine the remaining butter³, sugar, milk⁵, and cocoa in a small saucepan. Simmer over low heat for 3–5 minutes, stirring constantly, until thickened.

5. Drizzle the glaze over the cooled bars and immediately sprinkle with 2 tbsp toasted coconut flakes.

In short

• In the planner this dish is cooked for two days: reheat on day two.