Isaac's chocolate coconut squares

Isaac's chocolate coconut squares

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(18 ratings)

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


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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  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g caster sugar
  • 2 eggs, beaten



    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



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

For the icing and decoration

  • 100g plain chocolate, broken into pieces

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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


  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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19th Dec, 2008
My Australian friend has given me a great tip when making Lamingtons. Once sponge has completed cooled, cut them into the squares. Then freeze them. Once they are frozen, you can roll them into the chocolate and cocunut with not much mess at all, and once the sponge has defrosted, it is really moist.
15th Oct, 2008
Also for best results, so the sponge doesn't fall to pieces when icing use 1 day old sponge!
15th Oct, 2008
Hiya, These ARE Lamingtons!!!!! An Aussie cake please please give it the correct name!!!!
10th Oct, 2008
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!!!
4th Sep, 2008
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.
26th May, 2008
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.
13th Apr, 2008
That is definately a lamington.
28th Jan, 2008
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???
26th Jan, 2008
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)...
23rd Jan, 2008
Great taste,easy to make great to sell for fund raising grandchildren joined in thanks Moomin


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