makes 24 two-inch squares

For the Cake

8 ounces (1 cup) unsalted butter, at room temperature, plus more for pans

2 2/3 cups cake flour, plus more for pans

2 cups granulated sugar

2 teaspoons pure vanilla extract

4 extra large eggs

2 teaspoons baking powder

1/4 teaspoon kosher slat

1 cup milk (2% or whole), at room temperature

2/3 cup raspberry jam

For the Chocolate Icing

1 cup milk (2% or whole)

2 (14-ounce) packages shredded sweetened coconut, chopped

2 ounces (1/4 cup) unsalted butter

1 Tablespoon pure vanilla extract

1/2 teaspoon espresso powder

8 cups confectioners' sugar

1 cup unsweetened cocoa powder

For the Cake

Preheat the oven to 325° F.  Butter two 9x13-inch baking pans; line the bottoms with parchment and butter.  Dust the pans with flour, tapping out the excess; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl and add the vanilla and eggs, one at a time; beating until incorporated.

Whisk together the flour, baking powder, and salt; add to the egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.

Divide the batter between the prepared pans.  Bake until a cake tester inserted in the center comes out clean, about 30 minutes.  Cool slightly on wire racks.  Remove the cake from the pans and set on wire racks to cool completely.

Spread one of the cooled cakes with the jam.  Place the other cake on top. Lightly cover with plastic and freeze until firm.  (Cakes can be made and filled a day in advance).  Once frozen, use a sharp knife to cut the squares into 24 two-inch squares.  Keep the cakes chilled until ready to ice.

For the Chocolate Icing

In a medium bowl, warm the milk and butter in the microwave until the butter has melted. Set the bowl over a pan of simmering water.  Add the vanilla and espresso powder.  Using a wire whisk, gradually whisk in the confectioners' sugar and cocoa powder; whisk until completely smooth.

Place the coconut in a shallow dish; set aside.  Place a cake square on the tines of a large fork and dip the bottom of the cake into the chocolate icing.  Using a large spoon or ladle, coat the the cake with the icing until all sides are covered.  Allow the excess icing to drip off.  Transfer the cake square to the coconut dish and sprinkle the top and sides of the cake with the coconut, gently pressing to adhere.  Transfer the coated squares to a parchment lined baking sheet and allow to stand until the coating has set-- at least 20 minutes.  Continue with the remaining squares.  Cake can be kept in an airtight container for up to two days.  Enjoy!

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