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Chocolate Coconut Cake Squares

See original recipe at: nlrockrecipes.com
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recipe bynlrockrecipes.com
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Ingredients: 

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
3 large eggs
1 1/2 cups buttermilk
Aproximately 4 cups dried shreded coconut
FOR THE CHOCOLATE SYRUP
1 cup cocoa
1 1/2 cups water
1 tsp vanilla extract
1 1/4 cups white sugar

  1. Grease a 9x13 inch baking pan and line with parchment paper.
  2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
  9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the chocolate syrup and coconut.
  10. TO PREPARE THE CHOCOLATE SYRUP whisk together the sugar and cocoa. This helps to remove any small lumps from the cocoa.
  11. Add the vanilla and water.
  12. Bring to a slow rolling boil and cook for 5-6 minutes. The syrup should thicken slightly but will still be quite thin.
  13. Cool completely to room temperature.
  14. Working quickly, dip the frozen cake cubes into the syrup. You don't want to soak too much syrup into the cake.
  15. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
  16. Store in airtight plastic containers. If you are freezing the dessert squares put them back into the freezer right away.
See original recipe at nlrockrecipes.com

 

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