Australian-style chocolate coconut squares — light cocoa sponge dipped in chocolate icing and rolled in desiccated coconut, like little lamingtons.
These chocolate coconut squares are a nostalgic teatime treat — light chocolate sponge cut into squares, dipped in glossy chocolate icing and rolled in coconut. Reminiscent of a lamington, they're pretty, moreish and lovely with a cup of tea.
Prep 25 min
Cook 20 min
Total 45 min
Easy
- 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
Video
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 18–20 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
- Don't overbake the sponge — it should spring back when pressed and stay moist.
- Cool the cake fully before cutting and dipping so it doesn't crumble.
- Dip each square fully in the icing, then roll quickly in coconut before it sets.
- Work in small batches so the icing stays the right consistency for coating.
Frequently Asked Questions
Very similar — they're a chocolate-and-coconut take on the Australian lamington, with a chocolate sponge.
Yes — split the squares and sandwich with raspberry jam before icing for an extra-special version.
In an airtight tin for 3–4 days; the coconut coating helps keep them moist.
