Chocolate Coconut Squares
Rich, fudgy Chocolate Coconut Squares deliver a perfect balance of deep cocoa bitterness and creamy coconut sweetness, all wrapped in a tender crumb. The base is dense and buttery, while toasted coconut flakes on top add a delicate crunch that cuts through the richness. A dusting of powdered sugar lends a final touch of snowy elegance, making each bite feel like a decadent treat. Simple to prepare yet impossible to resist, these squares are a foolproof way to bring effortless sophistication to any dessert spread.
Ingredients
- Butter100g
- Caster Sugar100g
- Egg2
- Self-raising Flour140g
- Baking Powder1 teaspoon
- Cocoa Powder2 tablespoons
- Milk2 tablespoons
- Plain Chocolate100g
- Butter25g
- Icing Sugar100g
- Desiccated Coconut100g
Nutrition
Directions
- 1
step 1
- 2
Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
- 3
step 2
- 4
Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
- 5
step 3
- 6
To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
- 7
step 4
- 8
Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.
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