Bosnian Coconut Chocolate Squares

Ingredients

• For the cake: For the cake:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• For the filling: For the filling:
• 1 cup (240ml) sweetened condensed milk 1 cup (240ml) sweetened condensed milk
• 1 cup (240ml) heavy cream, chilled 1 cup (240ml) heavy cream, chilled
• For the coating: For the coating:
• 2 cups (180g) shredded coconut 2 cups (180g) shredded coconut

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 37g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9x13-inch baking dish.
2. 2.
   In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. 3.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. 5.
   Pour the batter into the prepared baking dish and spread it evenly.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the filling by whipping the chilled heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk until well combined.
8. 8.
   Once the cake has cooled, cut it into squares of desired size.
9. 9.
   Take each square and dip it into the filling mixture, ensuring it is fully coated.
10. 10.
    Roll the coated square in the shredded coconut until it is completely covered.
11. 11.
    Repeat the process with the remaining squares.
12. 12.
    Place the coated squares on a baking sheet lined with parchment paper and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Shredded coconut — Make sure to use unsweetened shredded coconut for the coating to balance the sweetness of the dessert.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of rum or rum extract to the filling mixture.
• If you prefer a more intense chocolate flavor, use dark cocoa powder instead of regular cocoa powder.
• To make the squares more visually appealing, you can drizzle melted chocolate over the top before refrigerating.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• To make the squares bite-sized, cut the cake into smaller pieces before dipping them into the filling mixture.

Serving advice

Serve the Bosnian Coconut Chocolate Squares chilled for the best taste and texture. They can be enjoyed as a delightful dessert after a meal or as a sweet treat with a cup of coffee or tea.

Presentation advice

Arrange the squares on a serving platter, garnishing with a sprinkle of cocoa powder or a drizzle of melted chocolate. You can also place a small piece of toasted coconut on top of each square for an elegant touch.