These Chocolate Chip Coconut Cake Squares make a great on the go snack or even dessert. Light and spongy with a sweet coconut flavour and bursting with chocolate chips!
These little cakes were adapted from the very similar Chocolate Chip Cake Squares. You might have a look through the recipe and think they are basically the same, but no, they are so very different. By changing two very basic ingredients, you have a completely different cake in texture and taste. As stated in the name, coconut was added for flavour. And Greek yogurt in place of the milk. I have decided that Greek yogurt is my new favourite go to ingredient for making cakes. Don’t take my word for it, give it a try!
So what’s the deal with adding Greek yogurt to cakes? Texture. That is what it’s all about, texture. Sometimes, like in loaf cakes and muffins alike, it is nice to get a dense almost moist like texture. That is what the yogurt is doing for these little cakes. Adding a completely different texture. It becomes more dense as opposed to the lighter texture that milk gives the cake. Honestly, I love it!
Notes About The Cake Squares
- I used an individual brownie baking tray for these cakes. You could just as easily use muffin tins as it will give you the same result.
- My oven is a fan oven and tends to run a bit hot, so these were done in 15 minutes. You may need them in for a few minutes longer if your oven doesn’t run as hot. I always go on about knowing your oven. Important in any baking.
These little cakes are really great. I could have easily eaten more then one, oops. The coconut flavour is very present without being too overpowering. They are definitely best the day they are made but will keep for a couple of days before going dry and stale.
So, get some Greek yogurt and get baking!
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Chocolate Chip Coconut Cake Squares
Ingredients
- 1 Cup flour
- 1/2 Cup shredded coconut
- 3/4 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup Greek yogurt
- 3/4 Cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
- In a medium sized bowl sift together the flour, coconut, baking powder and salt. Set aside.
- Whisk the vanilla into the Greek yogurt and set aside.
- In a large mixing bowl, cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter.
- Next, add half the flour mixture and stir in gently. Then add all the yoghurt and stir to combine. Add remaining flour and stir to combine. Once it is all incorporated, add the chocolate chips and stir to combine.
- Pour batter into your prepared dish and bake for approximately 15-18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away. Will keep for a few days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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