Chocolate and Coconut squares are soft, juicy, and full of flavors. They’re a delectable combination of chocolate, coffee, and coconut. And trust me, they taste as amazing as they sound.
In Sweden, there’s an old proverb: “A beloved child has many names.” Similarly, this chocolate cake goes by many names, such as “Snoddas,”, “Coconut squares” and “Kärleks mums” (which translates to “Yummy love”).
This recipe, passed down from my mother’s old recipe book, is a cherished favorite that never fails to impress. Plus, it yields plenty of pieces since it’s baked in a large tray, perfect for sharing or enjoying throughout the week.
How to make Chocolate and Coconut squares
Cake
- Begin by preheating the oven to 200°C (392°F).
- In a bowl, whisk together the eggs and sugar until light and fluffy.
- In a separate bowl, combine the flour, baking powder, salt, and cocoa powder.
- Gradually sift the flour mixture into the egg batter, gently folding until fully incorporated.
- Melt the butter and mix it with water before adding it to the batter, stirring carefully until smooth.
- Line a 40×30 cm (11.8 x 15.7 in) baking tray with non-stick baking paper, then pour the batter onto it.
- Roughly chop the chocolate and sprinkle it over the batter.
- Bake the cake in the center of the oven for 15 minutes, ensuring it remains slightly sticky when tested with a toothpick.
- Once baked, allow the cake to cool completely.
For the Glaze:
- Heat the cream and espresso until warm, then stir in the finely chopped chocolate until melted and smooth.
- Spread the warm glaze over the cooled cake, adding an extra layer of richness.
For the Topping:
- Sprinkle the cake with desiccated shredded coconut and allow it to cool before cutting into squares.
How to store
To ensure its moistness, store the cake in an airtight container in the refrigerator.
Now, enjoy each bite of your homemade Chocolate and Coconut squares – a true delight for any occasion!”
If you likes Chocolate and Coconut squares, you may also like:
Chocolate and Coconut squares
Ingredients
- 5 Eggs
- 360 g Sugar granulated (1¾ cup)
- 240 g Flour (2 cups) plain
- 3 tsp Baking powder
- 1 pinch Salt
- 5 tbsp Cocoa powder good quality
- 200 ml Water (⅚cup) or (6 3/4 oz)
- 300 g Butter (10.5 oz)
- 200 g Dark chocolate (7 oz) 65-70% chopped
Chocolate Glaze
- 200 ml Heavy cream (⅚cup) or (6 3/4 oz)
- 50 ml Espresso (¼cup)
- 200 g Dark chocolate (7 oz) 65-70% chopped
Topping
- 100 g Desiccated shredded coconut (1 cup) unsweetened
Instructions
Cake
- Begin by preheating the oven to 200°C (392℉).
- In a bowl, whisk together the eggs and sugar until fluffy.
- In a separate bowl, combine the flour, baking powder, salt, and cocoa powder.
- Gradually sift the flour mixture into the egg batter, gently folding until fully incorporated.
- Melt the butter and mix it with water before adding it to the batter, stirring until smooth.
- Line a 40×30 cm (11.8 x 15.7 in) baking tray with non-stick baking paper, then pour the batter onto it.
- Roughly chop the chocolate and sprinkle it over the batter.
- Bake the cake in the center of the oven for 15 minutes, ensuring it remains slightly sticky when tested with a toothpick.
- Once baked, allow the cake to cool completely.
For the Glaze
- Heat the cream and espresso until warm, then stir in the finely chopped chocolate until melted and smooth.
- Spread the warm glaze over the cooled cake, adding an extra layer of richness.
For the Topping
- Sprinkle the cake with desiccated shredded coconut and allow it to cool before cutting into squares.
Notes
Βon appétit
