Chocolate Coconut Squares
Chocolate-dipped sponge squares rolled in coconut snow — the bake sale's reliable star.
- Total
- 50 min
- Serves
- 4
An Aussie bake-sale stalwart: a light cocoa sponge cut into squares, dipped in chocolate icing and rolled in desiccated coconut until every face is snowy. They're lamington-adjacent and proudly homemade-looking. With a cup of tea, a plate of these solves most afternoon problems.
Ingredients
- 100g Butter
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 380
- Protein
- 5.5 g
- Fat
- 18 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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