Products Used


  • 1 3/4 cup all-purpose flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 stick unsalted butter, very soft
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoon almond extract (optional)
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cups desiccated coconut
  • 3/4 cup heavy cream
  • 6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 9 ounces good quality chocolate, about 60% cocoa mass content
  • 2 tablespoons unsalted butter
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Preheat oven to 350°F.
      2. Line an 8 x 13-inch baking pan with parchment paper or butter and flour it and set aside.
      3. Sift together flour, baking powder, and baking soda and set aside.
      4. In a mixing bowl mix soft butter and sugar until well combined. Add one egg at a time waiting for previous added egg to be fully incorporated and ensuring that the mixture becomes light and fluffy.
      5. Add vanilla and salt. Alternately add flour and milk in 2-3 increments, starting with and ending with flour.
      6. Scape batter into pan and place in oven and bake until center of cake bounces back when lightly pressed with a finger, about 37 minutes.
      7. Remove from oven and when cool enough to handle turn upside down onto a plastic food-film lined countertop.
      8. Meanwhile make chocolate ganache. If chocolate is in chip form place in a bowl large enough to hold all ingredients. If in bar form cut is small chip size pieces and place in bowl.
      9. In a saucepan bring heavy cream and sugar to a boil, pour onto chocolate and stir smooth. Add butter and set aside.
      10. Cut cake in bite-sized squares. Dipping in chocolate will be easier if you freeze cake bites for 30 minutes to an hour.
      11. Scatter coconut on a plastic food film lined cookie sheet and set aside.
      12. Over a double boiler heat the ganache until about 130°F. Depending on chocolate used, you may find that ganache needs a little more cream. Once you do the next step that will become clear.
      13. Using a fork dip each cake square one by one into ganache and drop into coconut. Carefully flip cake cubes into coconut to evenly cover.
      14. Reheat ganache as necessary. Once all cake bites are coated, transfer to a serving tray.
      15. Store airtight for up to 3 days. 
      Rate & Review
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      Jun 13, 2017

      This is Very Delicious.

      Oops.. there is no Spanish translation to this recipe