Chocolate coconut squares

(98 ratings)
Chocolate Coconut Squares
Chocolate Coconut Squares
  • Serves: 16

  • Prep time:

  • Cooking time:

    (plus cooling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Fancy a sweet treat? These chocolate and chocolate squares are sure to satisfy your sweet tooth. Combine a dense base made from biscuits, chocolate and coconut, a creamy custard filling and a rich chocolate topping to make these treats. They require a short time in the oven and a little chilling, but once you've whipped them up they can be used for parties, afternoon tea or even a naughty lunchbox treat for the kids.


  • 200g (7oz) digestive biscuits
  • 100g (3 oz) butter
  • 60g (2oz) plain chocolate, in chunks
  • 1 egg, beaten
  • 100g (3 oz) desiccated coconut
  • 40g (1 oz) pecan nuts, chopped

For the filling:

  • 200g (7oz) icing sugar, sifted
  • 40g (1 oz) butter
  • 2tbsp custard powder
  • 1tsp vanilla extract
  • 3tbsp milk

For the topping:

  • 100g (3 oz) plain chocolate, broken into chunks
  • 15g ( oz) butter
  • 18cm (7in) square tin, lightly buttered

These will keep for a week in the fridge. Not suitable for freezing.


  1. Put the biscuits in a polythene bag and use your knuckles to crush them to crumbs.
  2. Heat the butter with the chocolate in a big bowl, in the microwave or over a pan of simmering water, until just melted. Take off the heat and stir in the egg. Stir in the biscuit crumbs, coconut and pecan nuts.
  3. Press the mixture into the tin, levelling the top with the back of a spoon. Bake in oven for 12 mins at 180C/350F/Gas mark 4. Leave to cool.
  4. To make the filling: Beat all the ingredients in a bowl until smooth. Tip the biscuit base out on to a board. Spread with the filling and chill for an hour, or until firm.
  5. To make the topping: Melt the chocolate with the butter in a bowl in the microwave or over a pan of simmering water. Cool for a few minutes. Spread over the custard filling. Cool until set. Cut into squares.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 280(kcal)
  • Fat 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(98 ratings)

Your comments


til n information on the temperature of the oven!!!!!!!!

Dawn Wilson

what temperature is this cooked at please?


don't use the egg and u won't have to bake in the oven just chill


@hazel smolden. Sorry, I forgot to say you need 6 tablespoons Coconut.


@hazel smoldon. Coconut Cake recipe: 125gButter or Marg 125g Caster Sugar 2 Eggs 175gSelf Raising Flour 4 Tablespoons Milk Cream fat and sugar till light and fluffy. Beat in the eggs. Fold in the flour and 3 tablespoons of the coconut and the milk. Turn into a greased and lined 2lb Loaf tin and sprinkle with remaining coconut. Bake in a pre-heated oven 180degrees (Gas 4) for 60 to 75mins. Turn out and cool on wire rack.


This seems like Nanaimo bars. Very tasty.


Although a great recipe, the custard filling stayed soft.


I have made a different recipe similar to this, but we call them Nanaimo Squares. It is said that the recipe originated from Nanaimo, British Columbia, Canada. And yes, they are delicious. I must try your recipe.

Heather Finlay

what tempeture do you cook these at

catherine willis

what tenperatue are you supposed to bake the base at?

hazel smoldon

i have been looking for a plain recipe for coconut cake.Has anyone got one. I do not want fancy recipes just an plain old coconut cake

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