Jean set me thinking with her old recipes comment. So here is one from the Edmunds Cook Book, about the mid 50s. It was really called coconut delight, but we called it crunchie.
1 x cup s/r flour
1 x tblsp Cocoa
1 x cup cornflakes
1 x cup coconut, dessicated or shredded
1/2 cup sugar
5 x oz butter
1 x dstsp golden syrup
Vanilla.
Sift dry ingreds, not the cornflakes ;Þ. Melt butter with G/S, and add to dry ingreds. Hiff everything else and mix. Press into swiss roll tin, bake at 350 F for 20-30 mins. Ice with chocolate icing and sprinkle coconut over the icing. Cut in squares while still warm. I haven't made this for decades. But it is good.
1 x cup s/r flour
1 x tblsp Cocoa
1 x cup cornflakes
1 x cup coconut, dessicated or shredded
1/2 cup sugar
5 x oz butter
1 x dstsp golden syrup
Vanilla.
Sift dry ingreds, not the cornflakes ;Þ. Melt butter with G/S, and add to dry ingreds. Hiff everything else and mix. Press into swiss roll tin, bake at 350 F for 20-30 mins. Ice with chocolate icing and sprinkle coconut over the icing. Cut in squares while still warm. I haven't made this for decades. But it is good.