Chocolate Coconut Squares

Name: Chocolate Coconut Squares
Cuisine: Australian
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

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Few dessert recipes are as satisfying as a well-made Chocolate Coconut Squares. The star here is caster sugar, supported by a short list of everyday ingredients. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Chocolate Coconut Squares — Dessert recipe, Australian cuisine — Chocolate Coconut Squares · Australian

Level Medium

Ingredients

100 g Butter
100 g Caster Sugar
2 Egg
140 g Self-raising Flour
1 tsp Baking Powder
2 tbsp Cocoa Powder
2 tbsp Milk
100 g Plain Chocolate
25 g Butter
100 g Icing Sugar
100 g Desiccated Coconut

Method

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.

Tips for the best Chocolate Coconut Squares

Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
Preheat the oven fully before anything goes in — a cold start changes the texture.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Fusion twist: keep the method but swap the spices for your own favourites — the Australian base takes well to it.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Best with fresh berries on the side and a little whipped cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Can I make Chocolate Coconut Squares ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for caster sugar?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Is this Chocolate Coconut Squares recipe medium to make?

It is rated medium: 11 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

Recipe data via TheMealDB — source