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Annette’s Coconut Squares

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A light fluffy cake, covered in a rich chocolate topping, and rolled in coconut!


For the Cake Squares:

1 Cup Butter – softened

2 Cups Sugar

4 Cups Flour sifted

4 1/2 teaspoons Baking Soda

 1/2 teaspoon salt

1 1/2 teaspoons Vanilla

1 1/2 Cups Milk

8 egg whites

1/2 Cup Sugar

For the Chocolate Topping:

1 1/2 Cups Cocoa

4 1/2 Cups Sugar

4 1/2 Cups Water

Pinch Salt

3 teaspoons Vanilla

Sweetened coconut flakes chopped finely


For the Cake Squares:

Preheat oven to 350

Cream together butter and sugar.

Add vanilla and beat until smooth.

Combine Flour, Baking Powder and Salt.

Alternate Flour mixture with milk mixing until smooth.

In a separate bowl, beat egg whites with 1/2 cup sugar until stiff peaks form.

Using a rubber spatula, fold the egg whites into the batter.

Put into 2  9×13 pans and bake for 35 minutes.

For the chocolate topping:

Combine cocoa, sugar, water and salt in a medium saucepan.

Boil for 5 minutes.

Cool and add 3 teaspoons of vanilla.


Let cake cool and cut into squares.

Let topping cool and dip squares into the chocolate.

Let drain a few minutes and roll in finely grated coconut.