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Makes 16 bars


2 oz. white sugar
4 oz. black treacle
2 oz. soft margarine
2 eggs, beaten
2 oz. self-raising flour
2 oz. all-purpose flour
2 tsp. ground ginger
1 tbsp. ground almonds
1 1/2 oz. Australian crystallized ginger, finely chopped
1 oz. sweetened shredded coconut
1/2 oz. toasted flaked almonds to decorate


Preheat oven to 350 F (180 C). Line 6-inch square cake pan with silicon paper. Using a food processor, beat white sugar, black treacle, and margarine until smooth. Add eggs and beat until smooth. Sift flours and ground ginger into treacle mixture. Beat until smooth. Add ground almonds and mix well. Put treacle mixture into a bowl. Fold in crystallized ginger and shredded coconut. Pour into cake pan. Scatter toasted almonds evenly across cake and bake for 45 minutes. Cake should bounce back when lightly pressed.

Cool cake in pan for 20 minutes. Turn out and remove silicon paper. Allow to cool on wire rack. Wrap in silicon paper and foil and store for three days. This allows cake to become more moist. Slice into 8 pieces. Serve with a dollop of whipped cream for a late evening treat or alone as a snack for a bagged lunch.