Coconut squares

This cake sounded nice when I read the recipe. I was intrigued by the addition of coconut milk to the whipping cream, and wanted to try that out. I am quite curious how this one will turn out because it seems such a complex mixture of textures (coconut and chocolate in the batter) and tastes (coconut, chocolate, orange marmelade, and coconut cream on top).

Ingredients:

Pyrex dish or other baking form (8x8 inches for a higher or 9x13 inches (30x40 cm) for a flatter cake

Some grease

8 Almond Joy (remove almond) or Bounty fun size bars

125 g (1 stick) butter or margarine

50 g sugar

3 eggs

1 package vanilla sugar or 1/2 teaspoon vanilla extract

150 g flour

2 leveled teaspoons baking powder

30 g chopped semisweet chocolate

2 tablespoons coconut milk

Orange or apricot jam

200 g whipping cream

200 ml coconut milk (chilled)

30 g powdered sugar

Some shaved chocolate

Some toasted coconut flakes

Preparation:

1. Preheat oven to 180 degrees Celsius (350F). Grease 30x40 cm (9x11 inch) baking dish. Chop bars into small pieces, 

2. Using the beaters of an electric hand mixer beat butter or margarine until soft. Add sugar and vanilla sugar or vanilla extract and whisk until batter is smooth. Add one egg at a time and whisk in for 1/2 minute per egg.

3. In a separate bowl mix flour and baking powder. In two portions stir in flour alternating with bounty bars, chocolate pieces and coconut milk.

4. Scrape batter into greased baking dish and bake for about 20 minutes or until toothpick comes out clean at 180 degrees Celsius (350F).

5. Remove dish from oven and let cool down. Glaze top of cake with jam (Orange will give it a little bitter taste, but I prefer it because it gives the cake an interesting twist).

6. Whisk whipping cream, coconut milk and powdered sugar until stiff. Spread cream on top of cake, and chill overnight in refrigerator.

7. Toast coconut flakes at 180 degrees Celsius (350F) for about 10 minutes or golden while stirring frequently. Decorate cake with chopped chocolate and shaved coconut before serving.