As you would’ve noticed by now, I am a fan of flavour combinations, especially combinations that involve at least a fruit! In this week’s flavour combination, I am going for one that is slightly rarer and still equally delicious; Chocolate and Coconut!

Hence, presenting to you my extremely flavourful and fragrant Chocolate Coconut Cake Squares.

These Chocolate Coconut Cake Squares come with a fudgy coconut milk-infused cake base. Then, they’re topped with melted chocolate and dried dessicated coconut for that extra punch of coconut goodness. The flavour combination of this cake is perfectly balanced, and each bite is so ever flavourful! This is especially so thanks to the sweetness of the chocolate and the creaminess of the coconut.

Furthermore, these Chocolate Coconut Cake Squares have an amazing mix of textures too. You’ve the fudgy, chewy cake base followed by the gooey melted chocolate. Additionally, you get a light crunch from the dessicated coconut. If you would like it crunchier, consider toasting your dried coconut for a 3 – 4 minutes until lightly golden brown.

Finally, you will be glad to hear that making them requires no hassle at all! Not only are they easy to make, they require very straightforward ingredients that you can easily find in your pantry or local supermarket. I for sure did not have to get any new ingredients, apart from a new supply of eggs!

Feel free to let me know if you’ve any questions, and I am sure the video will be of help too! Without further ado, the recipe.

Chocolate Coconut Cake Squares Recipe
by Javier Tan June-29-2023

These Chocolate Coconut Cake Squares come with a nice fragrance and slight creaminess from the coconuts that match so well with the chocolate!


  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temp
  • 1/2 Cup or 100g of Granulated White Sugar
  • One large egg, approx 55g
  • 1 Tsp or 5ml of Vanilla
  • 1/4 Cup or 60ml of Milk, Room Temp
  • 3 Tbspns or 45ml of Coconut Milk, Room Temp
  • 1 and 1/3 Cup or 160g of Plain / All-Purpose Flour, Sifted
  • 3 Tbspns or 22g of Cocoa Powder, Sifted
  • 1 Tsp or 4g of Baking Powder, Sifted

For Coating:

  • Approx 1/2 Cup or 100g of Dark Chocolate, Melted
  • Approx 1/2 Cup or 50g of Desiccated Coconut


  1. Preheat your oven to 180 degrees C / 350F and line your baking trays with parchment paper.
  2. Firstly, cream together your butter and sugar until light and fluffy.
  3. Then, whisk in the egg until incorporated. Once done, whisk in the vanilla, milk and coconut milk until the batter is of a single consistency.
  4. Next, mix together the plain flour, cocoapowder and baking powder in a separate bowl before sifting it into the wet ingredients.
  5. Fold the dry ingredients into the wet until the batter comes together (should be sticky at this stage).
  6. Transfer the batter to an 8 inch square or 7 inch square baking tray.
  7. Bake for about 23 – 26 minutes or until the cake shrinks slightly from the sides.
  8. Once the cake has cooled, drizzle with melted chocolate and top with desiccated coconut.
  9. Serve and enjoy!


  • Prep time: 0 hour 20 mins
  • Cook time: 0 hour 40 mins
  • Total time: 1 hour 00 mins
  • Yield: 1 Delectable Tray of Chocolate Coconut Cake Squares


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve at room temp on the day itself or store in the refrigerator for up to 6 days.
  3. Feel free to ask if you’ve further questions!

– Bakeomaniac, Javier Tan