Chocolate Coconut Squares
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10 Ingredients
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45 min total
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Serves 16 squares
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Easy
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Australian
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Dessert
Recipe byThe ZestyPlate Kitchen
Australian-style chocolate coconut squares: a light cocoa sponge dipped in chocolate icing and rolled in coconut, like little lamingtons.
These chocolate coconut squares belong firmly on the tea tray. A light chocolate sponge is cut into squares, dipped in glossy chocolate icing and rolled in coconut, much like a lamington. They are pretty, hard to stop eating and a natural match for a strong cup of tea.
Jump to recipe
Prep 25 min
Cook 20 min
Total 45 min
Easy
Scale:
- 100g Caster Sugar
- 2 Egg
- 140g Self-Raising Flour
- 1 teaspoon Baking Powder
- 2 tablespoons Cocoa Powder
- 2 tablespoons Milk
- 100g Plain Chocolate
- 25g Butter
- 100g Icing Sugar
- 100g Desiccated Coconut
Nutrition (per serving)
180
kcal
3g
Protein
24g
Carbs
9g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 180C/fan 160C/gas 4 and butter and line the base of a 20cm square tin. Beat the butter and sugar until pale and creamy, then beat in the eggs, adding 1 tbsp of the flour if it starts to curdle.
- Sieve in the flour, baking powder and cocoa and fold in with a metal spoon, then stir in the milk. Scrape into the tin, level the top, and bake for 18 to 20 minutes until the cake springs back when pressed. Cool in the tin.
- For the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted, cool slightly, then beat in the icing sugar.
- Turn the cake out and peel away the paper. Cut into 16 squares, dip each into the icing, then roll in the coconut and leave to set on a cooling rack.
Tips from the ZestyPlate Kitchen
- Take the sponge out as soon as it springs back to the touch; bake it longer and it dries out.
- Let the cake go completely cold before cutting and dipping, or it will fall apart on you.
- Coat each square fully in icing, then get it into the coconut quickly before the icing firms up.
- Dip in small batches so the icing stays loose enough to coat properly.
Frequently Asked Questions
Pretty much. They are a chocolate and coconut version of the Australian lamington, built on a cocoa sponge.
Yes. Split the squares and sandwich them with raspberry jam before icing for a more special version.
Three to four days in an airtight tin. The coconut coating helps hold the moisture in.
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