Things You'll Need:
- 1 cup shredded coconut
- 1 cup plus 2 tbsp. butter
- 1 (14 oz.) can sweetened condensed milk
- 1 cup sugar
- 1/2 cup cocoa
- 3 eggs
- 1 cup all purpose flour
- 1/2 cup chopped pecans
- 5 tablespoons milk
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- Non-stick cooking spray
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- 9 x1 3 baking pan
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Step 1
Preheat oven to 350 degrees.
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Step 2
Using an electric mixer blend 1 cup of butter and 1 cup of sugar in a large mixing bowl.
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Step 3
Add three eggs and 1 teaspoon of vanilla to the butter and sugar mixture. Mix well.
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Step 4
Add 1 cup of all purpose flour, 1/4 cup cocoa, and 1/2 cup chopped pecans to the mixture. Mix well.
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Step 5
Grease a 9 x 13 baking pan with nonstick cooking spray.
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Step 6
Spread the mixture into the baking pan.
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Step 7
Bake at 350 degrees F for 30 minutes.
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Step 8
Remove the cake from the oven.
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Step 9
Mix 1 can sweetened condensed milk with 1 cup shredded coconut, stirring with a spoon until well combined.
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Step 10
Pour the sweetened condensed milk and coconut mixture over the hot cake.
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Step 11
Return the cake to oven to bake for another 20 minutes at 350 degrees F.
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Step 12
Remove the cake from oven and let it cool slightly.
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Step 13
Combine the ingredients for icing: 2 cups powdered sugar, 1/4 cup cocoa, 5 tbsp. milk, 2 tbsp. melted butter and 1/2 tsp. vanilla, in a medium sized bowl.
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Step 14
Beat the icing ingredients with an electric mixer until smooth.
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Step 15
Spread the icing over slightly cooled fudge coconut squares.
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Step 16
Allow the fudge coconut squares to cool for at least one hour to allow for easy cutting.
