These Chocolate Chip Coconut Cake Squares are perfect as a grab-and-go snack or a simple dessert. Light, tender, with a delicate coconut note and studded with chocolate chips.
This recipe is inspired by a classic chocolate chip cake square, but two simple swaps—adding coconut for flavour and using Greek yogurt instead of milk—transform the texture and taste. The coconut adds a pleasant, not overpowering, sweetness while the Greek yogurt gives the cake a slightly denser, moist crumb that works wonderfully for individual squares or muffins. If you haven’t tried Greek yogurt in cakes yet, this is a great place to start.
Why Greek yogurt? It changes the mouthfeel. Where milk tends to produce a lighter, airier crumb, Greek yogurt brings a bit more density and moistness—similar to what you might expect from loaf cakes or dense muffins—without sacrificing tenderness. The result is a compact, tender cake that holds together well and carries the coconut flavour nicely.
Notes About The Cake Squares
- I used an individual brownie baking tray for these squares. Muffin tins or a mini cake pan will work just as well and produce similar results.
- My oven is a fan oven and runs a bit hot, so these were done in 15 minutes. If your oven runs cooler, allow a few extra minutes. Knowing how your oven behaves is always helpful when baking.
These little cakes are addictive — I admit I ate more than one. The coconut flavour is clear but not overwhelming. They’re best the day they’re baked but will keep in an airtight container for a couple of days before starting to dry out.
So pick up some Greek yogurt and enjoy baking these delightful cake squares!
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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
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Preheat the oven to 350°F (175°C). Grease 12 muffin cups or individual square tins. Lining the bottom with parchment and greasing that as well helps release the cakes cleanly.
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In a medium bowl, sift together the flour, shredded coconut, baking powder, and salt. Set aside.
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Whisk the vanilla into the Greek yogurt and set aside.
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In a large bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing until incorporated after each addition.
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Add half the dry mixture to the butter mixture and fold gently. Stir in the yogurt mixture, then add the remaining dry ingredients and combine until just incorporated. Fold in the chocolate chips.
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Spoon the batter into the prepared tins and bake about 15–18 minutes. A toothpick inserted in the center should come out with just a few crumbs. Cool on a wire rack for a few minutes, remove from pans after about 5 minutes, and let cool a bit more before serving. Store in an airtight container for up to a few days.
*A note on times provided: appliances vary; prep and cook times are estimates.
Calories from Fat 117
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