Ingredients

175g butter
1 Tbsp Chelsea Golden Syrup
1 cup Chelsea White Sugar
1 cup Coconut
1 Tbsp Cocoa
2 cups flour

Method

Melt butter and golden syrup in a large saucepan, then remove from heat. Add the white sugar and coconut, then stir in cocoa and flour.
Press into greased sponge roll tin bake at 180°C for 10 mins.
Ice when cold with chocolate icing and cut into slices to serve.

This recipe has not been tested by Chelsea Sugar.

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Prep time: 10 min
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