Denise says:

If you are looking for a quick, family favourite cake for Passover, this has to be the one. It is ideal for the matza ramble, packed lunch or mid-morning treat with a cup of coffee. In addition it contains no nuts! Just mix all the ingredients together in one bowl and transfer to a baking tray…what could be easier! I have used dried cranberries but if you prefer chopped apricots or raisins can be substituted.


NB: For a short cut with the chocolate, use plain chocolate drops which makes it parev too!


Desiccated coconut is the coconut meat that has been shredded or flaked and dried to remove as much moisture as possible. Dried coconut can be coarse or fine and should be stored in a cool dry dark place out of the sun light whereas fresh coconut needs to be kept in the fridge or freezer to keep it fresh.


Preparation Time: 10 minutes
Cooking Time: 30 minutes

Makes: 16 slices

Ingredients:

300g desiccated coconut
75g caster sugar
2 tablespoons fine matza meal
200g white, dark chocolate – roughly chopped or chocolate drops
75g dried cranberries
6 eggs

Method

1) Pre-heat the oven to: 180 C/ 350 F / Gas mark 4.
2) Line a 20 cm x 30 cm baking tray with baking parchment.
3) In a large bowl, mix the coconut, eggs, matza meal, sugar, chocolate and cranberries until well combined.
4) Bake for 20 minutes until golden brown and set.
5) Cool in the tin before slicing.
Tagged in: Ashkenazi, Chocolate, Coconuts, Cranberries, Family Dining, Pesach