Coconut Cake Squares


  • 1 Box of White Cake - Bake according to package in a 9x13 baking dish lined with foil and sprayed with non-stick cooking spray.                                
  • 1 cup Hershey's Cocoa
  • 1 1/4 cup Sugar
  • 2 cups Water
  • 2 cups Fine Macaroon Coconut 

Directions - (See important tips below)

Bake cake as directed and cool.  Place cake in freezer until frozen.  

In a sauce pan, mix cocoa, sugar and water and bring to a boil over low heat. Boil for 5 minutes, stirring often (mixture will be thin). Cool to room temperature.   

Next, remove cake from freezer and cut into squares or bars. Dip the squares one by one in the chocolate mixture, completely coating the cakes, then place on cooling rack to drain.  

Next, roll the cakes in coconut, being sure to coat the entire surface of the squares well.  Place finished cakes in tupperware or on a cookie sheet or baking dish - be sure to line whatever you use with wax paper. You can stack the coconut squares by placing wax paper in between the layers.  Place cakes back in freezer.  Remove from freezer 30 minutes before serving. ENJOY!   

Important Tips

When baking the cake, line the entire baking dish with foil, leaving enough foil over the edge so you can grab it after baking and freezing.  Be sure to coat the foil well with non-stick cooking spray.  You do not need to flour the foil.

Cut the cake while it's still frozen.  Remove the frozen cake from the pan by grabbing the foil, lifting and placing it on a flat surface for cutting (cookie sheet or cutting board).     

When working with the cake squares, you need to move fast!  You want to work with the cake while it's frozen, otherwise the cake will start to fall apart when dipping. Try doing FOUR at a time - dip in chocolate mixture, drain and quickly roll them in coconut.  Two forks work great when dipping and rolling them.  Also, place some wax paper or paper towel under your cooling rack to catch the chocolate dripping below.    

To help keep the cake frozen, cut the cake in half, leaving the other half in the freezer.  Finish the first half (dipping and coating), then pull out the other half of the cake when ready.


You can bake the cake a few days ahead of making the bars.  You can also make the chocolate mixture a day head and store it in the fridge.  Be sure to stir well before dipping.