Coconut desserts like macaroons are popular Jewish treats around the world, but these coconut bars are unique to Cleveland, Ohio. Somewhat similar to Australian Lamingtons, these squares of cake coated in chocolate and dried powdery coconut were developed in the Jewish bakeries of the city's East Side in the early 20th century and were extremely popular in the 1940s. Today, the confection is still sold by Davis Bakery in Cleveland. The bakery also partners with stores in Chicago, and Cleveland-style coconut bars can occasionally be found in the establishments of bakers with Cleveland roots who have relocated elsewhere in the United States. This home-kitchen recipe makes it easy to take the taste to any state.
Recipe Servings: 10
+ 8 hours 30 minutes resting
Ingredients
Yellow Cake:
- 6 cups cake flour, sifted
- 5 tsp baking powder
- 1 tsp salt
- 1½ cups butter
- 3½ cups sugar
- 2½ tsp vanilla extract
- 2½ cups milk
- 4 eggs
Chocolate Syrup:
- 1 qt room-temperature water
- 3 oz baking cocoa
- 4 oz powdered sugar
- 2 lbs unsweetened dried coconut, finely ground
Directions
- Preheat the oven to 350°F. Prepare a pan by lining the bottom with parchment and buttering the paper and the sides of the pan.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs and the vanilla extract to the butter mixture, beating to incorporate.
- Add the flour mixture and milk to the butter and egg mixture in small amounts, beating in between. When incorporated, continue to beat for additional 1–2 minutes.
- Spread the batter into the pan, keeping level. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 30 minutes; then turn pan over to release cake. When cooled, wrap with plastic wrap and freeze overnight.
- In a deep mixing bowl, whisk together unsweetened cocoa powder with the water.
- Add powdered sugar, continuing to whisk until fully incorporated and smooth. Refrigerate.
- Remove the frozen cake and unwrap. Use a knife to cut cake into squares of desired size.
- Place the syrup in a dish, positioned next to cooling rack. Slip a piece of parchment paper under the cooling rack to catch drips. Add ground coconut to a medium bowl and place beside cooling rack.
- Dip each of the cake squares into the syrup, coating thoroughly on all sides.
- Roll each of the bars in the coconut, coating thoroughly. Then place on the rack. Repeat until all cake is covered in syrup and coconut.
- Transfer finished bars to a serving plate or tray. Store refrigerated.
For Yellow Cake:
For Chocolate Syrup:
Assembly:
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