Imagine sinking your teeth into a heavenly square of pure coconut bliss - soft, tender, and bursting with tropical flavor! These Simple Coconut Dessert Squares are about to become your new obsession, transforming an ordinary afternoon into a mini vacation for your taste buds. With just a handful of ingredients and minimal effort, you'll create a dessert that looks like it came straight from a gourmet bakery, but can be whipped up in less than an hour.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing slight overhang for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until the mixture is smooth and well incorporated.
- Add the eggs one at a time to the butter-sugar mixture, whisking thoroughly after each addition. Stir in the vanilla extract to blend.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the shredded coconut, distributing it evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the dessert cool completely in the pan for about 15-20 minutes.
- Using the parchment paper overhang, lift the dessert out of the pan and transfer to a cutting board.
- Cut into 16 equal squares, using a sharp knife wiped clean between cuts for neat edges.
- Optional: Dust with powdered sugar or top with additional toasted coconut flakes before serving.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use room temperature eggs for smoother batter incorporation and more consistent texture.
- When measuring flour, use the spoon and level method to avoid dense squares.
- Don't overmix the batter - mix just until ingredients are combined to keep the texture light and tender.
- For extra coconut flavor, lightly toast the shredded coconut before adding to the batter.
- Check doneness early - ovens can vary, so start checking around 25 minutes to prevent dry squares.
- Let the dessert cool completely before cutting for clean, precise edges.
- For a fancy presentation, garnish with a light dusting of powdered sugar or toasted coconut flakes.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 20g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 40mg
