Sourdough Discard Chocolate Coconut Cake Squares
For a delicious treat that combines chocolate and coconut with your leftover sourdough starter, try these chocolate coconut cake squares. They’re perfect for any occasion; Cut them small for a hit at parties, or make them larger for a moist, satisfying family dessert. Also, this recipe gives you an excuse to use up your sourdough starter discard in a simple and unique way!
As someone from Europe, I’ve found that chocolate and coconut desserts aren’t as common in the US. We’re here to change that! Because it is a match made in heaven.
This is one of those sourdough discard recipes without the sourdough flavor in the final dessert. There’s no distinct “sourdough tang” here, just pure deliciousness. This makes the dessert a universal favorite, appealing to all ages, including kids!
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Ingredients
You don’t need anything fancy for these chocolate coconut squares; as long as you have some shredded coconut, coconut oil, and semolina flour, all the other ingredients are pantry staples.
- sourdough starter discard
For the best results, use 100% hydration sourdough discard in this recipe. Don’t worry if you’re not sure about the exact hydration level of your starter (I often don’t know either!). Just aim for the typical consistency. If your starter is very thin, add a tablespoon of flour to thicken it up. If you keep a very stiff starter, a splash of milk will help achieve the right texture.
- all-purpose flour
I usually use all-purpose flour for baking, including bread. It’s less expensive than other types of flour and makes baked goods light and fluffy.
For optimal results, it’s best to use shredded coconut. However, if you cannot find it, coconut flour can be a suitable alternative. Keep in mind that coconut flour is much drier, so you’ll need to add a little extra liquid to balance the moisture in your recipe.
- coconut oil
We’re using coconut oil as the fat for both our cake layer and the glaze, so be sure to prepare a sufficient amount! I’ve noticed that replacing butter with coconut oil in quick bread recipes results in a moister texture, and the bread tends to retain this moistness for a longer period.
- eggs
Eggs help to bind the ingredients and provide that light fluffiness in desserts.
- sugar
I usually use just plain old white sugar. Since we are already using shredded coconut and coconut oil in this recipe, there is no need for coconut sugar. But if you want, you can add it, no problem!
- milk
Whole (full-fat) milk works best, but use what you have. I did make this dessert with less rich milk before and they work just as well.
- baking powder
This is the magic stuff that makes your bread rise and get all fluffy. Just a heads-up: always use fresh leavening and break up any lumps to avoid random sour surprises in your dessert!
- cocoa powder
I prefer using plain cocoa powder in its pure form, without any added sugar or milk powder. This keeps the flavor rich and authentic.
- semolina flour
Depending on where you’re from, semolina flour might have different names. It’s a really handy and adaptable ingredient. In my country, we call it “Grieß,” which is the German name. It’s just a coarse type of wheat flour. In this recipe, we use it to thicken the filling.
- good quality chocolate (milk or dark) – for the glaze
See recipe card for quantities.
How To Make Sourdough Discard Chocolate Coconut Cake Squares
A quick note: This recipe has a chocolate glaze, but it’s okay to leave it out if you’re in a hurry or don’t want to make it. Instead, just sprinkle some shredded coconut or icing sugar on top.
In a large bowl, combine all the wet ingredients for both chocolate cake layers using a hand mixer (eggs, milk, coconut oil, and sourdough discard).
In a separate bowl, blend together all the dry ingredients – sugar, flour, baking powder, and cocoa powder. Stir them well to ensure the baking powder and cocoa powder are evenly distributed throughout the flour.
While mixing at a low speed, gradually add the dry ingredients to the wet mixture. This will create a smooth cake batter.
Pour half of the prepared batter into a 9×13 inches (about 23×33 cm) baking dish lined with parchment paper.
Bake it at 350°F (about 178°C) for 10 minutes. Remember, this step won’t fully bake the layer; the goal is to bake it just enough so it becomes solid, allowing you to add the filling and the second layer on top later.
While the first cake layer is baking, prepare the filling. In a large pot, bring the milk to a boil. Once boiling, reduce the heat to low and gradually add the semolina flour, stirring constantly to avoid lumps. Cook this mixture for about 5 minutes. After removing it from the heat, stir in the shredded coconut until it’s fully incorporated into the mixture. The filling should have a thick but spreadable consistency.
Once the first cake layer is baked, spread the filling evenly over it. Then, pour the remaining half of the cake batter on top of the filling. Place the assembled layers back in the oven and bake for 20 minutes at 350°F (approximately 178°C).
While the dessert is cooling, prepare the chocolate glaze. First, gently heat the coconut oil on low heat until it’s liquid and warm enough to melt chocolate. Roughly chop the chocolate and add it to the coconut oil. Melt them together over low heat, stirring until you achieve a smooth glaze.
Pour the glaze over the dessert, spreading it as evenly as possible. It’s not necessary to let the cake cool completely for this step; it’s sufficient if it’s just warm, not very hot.
Allow the dessert to cool to room temperature so that the layers set, making it easier to cut neatly. If you want to speed up this process, you can place it in the fridge for an hour or two.
These chocolate coconut cake squares can be served in two ways: as finger food or as a plated dessert. For a bite-sized treat, cut them into smaller squares. If you’re serving them as a sweet ending to a meal, cut them into larger pieces and plate them individually.
Hint: Even though the cake batter is quite liquid and should spread out evenly in the baking dish, you can use a spoon to help it reach all the corners. At first, the layer might appear too thin, but don’t worry: thanks to the baking powder, it will rise and become much thicker as it bakes!
Substitution Notes
- Coconut oil – If you don’t have coconut oil, you can use any other vegetable oil for the cake. The recipe already has a lot of shredded coconut, so changing the oil won’t change the taste too much. If you want more coconut flavor, add some coconut extract if you have it. For the chocolate glaze, use melted butter instead of coconut oil. NO NOT use vegetable oil for the glaze!
- Sugar – Feel free to use any type of sugar you have on hand, including brown sugar and coconut sugar.
- all-purpose flour – You can use bread flour for this recipe, but I wouldn’t recommend whole wheat flour. It can make the cake too dense and take away from its decadent texture.
Tools You’ll Need
2 Large Bowls: For mixing the wet ingredients for the cake layers.
Hand Mixer: To combine the wet ingredients smoothly.
Spatula or Wooden Spoon: For stirring the mixture and ensuring even distribution of the dry ingredients.
9×13 inch Baking Dish: To pour and bake the cake batter.
Parchment Paper: For lining the baking dish to prevent sticking.
Measuring Cups and Spoons or a kitchen scale: For accurately measuring ingredients.
💭Crucial Success Tips
- Make sure the ingredients are at room temperature before mixing. Since we are using coconut oil, we cannot afford for it to solidify while we mix the batter!
- When combining your wet and dry ingredients, mix just until incorporated. Over-mixing can lead to a dense cake
- Line your baking dish with parchment paper. This not only prevents sticking but also makes it easier to remove the cake after baking.
- The consistency of the glaze can be adjusted to your preference; using more coconut oil will result in a softer glaze while adding more chocolate will make it harder when it cools to room temperature.
FAQ
You can use cornstarch or all-purpose flour as an alternative, but the texture might be slightly different.
It’s moderately sweet. If you prefer less or more sweetness, you can reduce or add the sugar in the batter.
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
📖Printable Recipe
Sourdough Discard Chocolate Coconut Cake Squares
For a delicious treat that combines chocolate and coconut with your leftover sourdough starter, try these chocolate coconut cake squares. They're perfect for any occasion; Cut them small for a hit at parties, or make them larger for a moist, satisfying family dessert.
Ingredients
- For the Cake:
- - 2/3 cup (about 140 grams) coconut oil
- - 4 eggs
- - 1 cup (about 200 grams) sugar
- - 3/4 cup (about 100 grams) all-purpose flour
- - 1/2 cup (about 100 ml) milk
- - 1 1/2 cup (about 200 grams) sourdough discard
- - 1 tsp (about 5 grams) baking powder
- - 3 tbsp (about 22.5 grams) cocoa powder
- For the Filling:
- - 4 1/4 cups (about 1 liter) milk
- - 3/4 cup (about 150 grams) sugar
- - 3/4 cup (about 120 grams) semolina flour
- - 2 1/2 cups (about 200 grams) shredded coconut
- For the Glaze:
- - 7 oz (about 200 grams) good quality chocolate (milk or dark)
- - 1/4 cup (about 50 grams) coconut oil
Instructions
- In a large bowl, combine all the wet ingredients for both chocolate cake layers using a hand mixer (eggs, milk, coconut oil, and sourdough discard).
- In a separate bowl, blend together all the dry ingredients – sugar, flour, baking powder, and cocoa powder. Stir them well to ensure the baking powder and cocoa powder are evenly distributed throughout the flour.
- While mixing at a low speed, gradually add the dry ingredients to the wet mixture. This will create a smooth cake batter.
- Pour half of the prepared batter into a 9x13 inches (about 23x33 cm) baking dish lined with parchment paper.
- Bake it at 350°F (about 178°C) for 10 minutes. Remember, this step won't fully bake the layer; the goal is to bake it just enough so it becomes solid, allowing you to add the filling and the second layer on top later.
- While the first cake layer is baking, prepare the filling. In a large pot, bring the milk to a boil. Once boiling, reduce the heat to low and gradually add the semolina flour, stirring constantly to avoid lumps. Cook this mixture for about 5 minutes. After removing it from the heat, stir in the shredded coconut until it's fully incorporated into the mixture. The filling should have a thick but spreadable consistency.
- Once the first cake layer is baked, spread the filling evenly over it. Then, pour the remaining half of the cake batter on top of the filling. Place the assembled layers back in the oven and bake for 20 minutes at 350°F (approximately 178°C).
- While the dessert is cooling, prepare the chocolate glaze. First, gently heat the coconut oil on low heat until it's liquid and warm enough to melt chocolate. Roughly chop the chocolate and add it to the coconut oil. Melt them together over low heat, stirring until you achieve a smooth glaze.
- Pour the glaze over the dessert, spreading it as evenly as possible. It's not necessary to let the cake cool completely for this step; it's sufficient if it's just warm, not very hot.
- Allow the dessert to cool to room temperature so that the layers set, making it easier to cut neatly. If you want to speed up this process, you can place it in the fridge for an hour or two.
- These chocolate coconut cake squares can be served in two ways: as finger food or as a plated dessert. For a bite-sized treat, cut them into smaller squares. If you're serving them as a sweet ending to a meal, cut them into larger pieces and plate them individually.
Notes
Even though the cake batter is quite liquid and should spread out evenly in the baking dish, you can use a spoon to help it reach all the corners. At first, the layer might appear too thin, but don't worry: thanks to the baking powder, it will rise and become much thicker as it bakes!
Make sure the ingredients are at room temperature before mixing. Since we are using coconut oil, we cannot afford for it to solidify while we mix the batter!
When combining your wet and dry ingredients, mix just until incorporated. Over-mixing can lead to a dense cake.
Line your baking dish with parchment paper. This not only prevents sticking but also makes it easier to remove the cake after baking.
The consistency of the glaze can be adjusted to your preference; using more coconut oil will result in a softer glaze while adding more chocolate will make it harder when it cools to room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1 big squareAmount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 78mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 5g
How To Store Sourdough Chocolate Coconut Squares
- Room Temperature: Keep in an airtight container for up to 3-4 days.
- Fridge: Store in an airtight container for up to a week.
- Freezer: Wrap the cake well in plastic wrap and place it in a freezer-safe container. It can be frozen for up to a month. Thaw at room temperature before serving.
We usually finish this entire cake within two days, so I simply keep it on the counter in an airtight container. On the rare occasion that we don’t finish it, I put it in the fridge. As this dessert tastes better at room temperature, I suggest warming it up a bit in the microwave if you’re eating it straight from the fridge!
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End Notes
Please comment below if you had any issues with the recipe or if something didn’t turn out as expected. I’ll do my best to respond and help you out. Or, just let me know how it went – I always enjoy hearing from you!
HAPPY BAKING! 👩🍳
