Newfoundland Queen Anne Squares Recipe

Newfoundland Queen Anne Squares Recipe
Newfoundland is the easternmost province of Canada. Some of the traditional food served there is different from other Canadian provinces, and the citizens are proud of their favorite dishes such as Touten (fried bread), cod dishes (fish is an integral part of their diet – their fish and chips are served with dressing and gravy), and a Jiggs dinner, which is basically New England Boiled Dinner. Luscious desserts are also featured, and one that is very popular and served year-round, but always at Christmastime is Queen Anne Squares. This recipe is adapted from two recipes found on two favorite and fun Newfoundland food blogs, Rock Recipes and Lord Byron’s Kitchen.
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Several official Hancock tasters loved these, including Mr. Picky, and they have become a new family favorite. They consist of a moist chocolate cake layer, with a gooey coconut layer in the center, and a rich chocolate frosting layer. You can serve these as dessert anytime, and they are perfect for taking to pot luck dinners or gatherings. While decadent, they aren’t as sweet as some other desserts; unsweetened coconut is the key, so don’t try to use the sweetened, flaked kind.

24 Squares

Cake Layer:
2/3 cup melted butter
2/3 cup brown sugar
1 egg
1 teaspoon vanilla

1 cup flour
1/3 cup unsweetened baking cocoa, preferably Dutch
1/2 teaspoon salt

Coconut Layer:
1 14 oz. can sweetened condensed milk
2 cups unsweetened coconut
1 teaspoon vanilla

Frosting:
5 tablespoons melted butter
2/3 cup unsweetened cocoa powder, preferably Dutch

2 3/4 cups powdered sugar
1/3 to 1/2 cup milk, more or less as needed
1 teaspoon vanilla

  1. Preheat oven to 350º.
  2. Spray an 7" x 9" or 9" x 9" shallow glass casserole dish with non-stick spray.
  3. Cake Layer: beat the butter and brown sugar until the sugar is dissolved; beat in the egg and vanilla.
  4. Place a fine strainer over the mixture; measure the flour, baking cocoa and salt into the strainer and shake through.
  5. With the mixer on low speed, mix well.
  6. Pour into the prepared baking dish and smooth out.
  7. Coconut Layer: Mix the sweetened condensed milk and coconut; stir in the vanilla and mix well. Spoon over the cake layer and carefully spread out.
  8. Bake 25-30 minutes or until the edges are brown and the middle is set.
  9. Remove from the oven and cool thoroughly.
  10. Frosting: In a large mixing bowl, whisk the melted butter and cocoa powder until smooth.
  11. With the mixture on low speed, add the powdered sugar and enough milk to make a spreading consistency.
  12. Turn the mixture to high speed and beat until very light.
  13. Turn the mixer to low and mix in the vanilla; spread over the cooled coconut layer. Cut into 24 squares.

Amount Per Serving
Calories 275 Calories from Fat 127
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 10 g
Cholesterol 35 mg
Sodium 180 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 7% Vitamin C 1% Calcium 0% Iron 5%







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Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.