Isaac's chocolate coconut squares

Isaac's chocolate coconut squares

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(16 ratings)

Prep: 10 mins Cook: 18 mins - 20 mins 15 minutes decorating

Easy

Cuts into 16
Go loco over coconut with these melt-in-the-mouth chocolate treats

Nutrition and extra info

  • Freezable

Nutrition: per square

  • kcal225
  • fat13g
  • saturates9g
  • carbs25g
  • sugars18g
  • fibre1g
  • protein2g
  • salt0.34g
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Ingredients

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g caster sugar
  • 2 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp cocoa powder
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the icing and decoration

  • 100g plain chocolate, broken into pieces
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g icing sugar, sifted
  • 100g desiccated coconut

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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Comments, questions and tips

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Comments (28)

alicia-foodoholic's picture
5

Hi there,
This cake was the bee's knee's, tried it out, but made a big version without cutting it into little squares. The icing was fab, it was out of this world.
Just remember you never know until you try!!!

kesirra's picture

Generally when making lamingtons or 'Isaac's chocolate coconut squares' as they are called here you should use cake that is at least a day old. This way the squares dont break up as much.

tanyakavanagh's picture
4

Tasted nice but not sure it was worth the effort.. It is quite difficult to get the icing on the squares without them falling to pieces.

deb_aidt's picture

That is definately a lamington.

isabelle74's picture
5

It is really nice, but I ended up only icing the top of the squares with the chocolate as it got really messy when I was dipping them into it. Any tip to get chocolate all over the squares without making a mess???

kraze42's picture

Ah hello - 'Isaac's chocolate coconut squares'?! I have no idea where you got that name from but these are lamingtons, practically the Australian national dish. I hope you'll change this recipe to the correct name (and give the correct origin of it)...

moomin's picture
5

Great taste,easy to make great to sell for fund raising
grandchildren joined in thanks Moomin

lovelymaryjane's picture
4

delicious

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