Chocolate Coconut Slice

I remember my mum making this Chocolate Coconut Slice often when I was a kid.  The recipe my mum used was originally from a friend of hers and it was made using a butter cake packet mix as the base.

When I got the urge to make it a few years ago I didn’t have mum’s recipe at hand but I found something very similar in one of my Super Food Ideas magazines which made it from scratch and it tasted just like mum used to make.

This is super-duper easy, and even easier on the clean up as it is a one bowl wonder, and consists of flour, sugar, cocoa, melted butter, vanilla and coconut.

Mix everything in a bowl until combined.  The mixture will resemble something like wet sand, which is very appetising I know, but it is not meant to be runny like a cake batter.  Transfer the mixture into a lined pan, and press down evenly with the back of a spoon.

Bake in a preheated 180°C oven for 15 to 20 minutes until cooked through and then allow to cool in the pan for five minutes before removing to cool completely.

Now it is time to make the icing.  It is much easier to sift the icing sugar and cocoa powder to remove any lumps otherwise you have to work a little harder when making the icing.  Add the melted butter and hot water, starting with two tablespoons and then increasing if necessary, and mix until you have the desired consistency.

As you can see I made mine quite thick but you can certainly make the icing more runny if you prefer.  Spread the icing across the top of the slice until even.

You can finish the slice with anything you like really, sprinkles or chocolate chips, or nothing at all.  I like to top it with shredded coconut because it looks awesome and adds more coconut goodness.

Cut the slice into pieces and store in an airtight container once the icing has set.  The slice can also be frozen and generally thaws in time for morning tea… or so I hear 😉

Print Recipe

Chocolate Coconut Slice

Adapted from Super Food Ideas (February 2005)

Course

Brownies and Slices

Servings

pieces

Ingredients

For the slice

• 1 1/2 cups plain/all-purpose flour sifted
• 1 cup sugar
• 1/3 cup cocoa powder
• 250 g butter melted and cooled
• 1 tsp vanilla extract
• 1 1/2 cups desiccated coconut

For the icing

• 2 cups icing sugar sifted
• 1/3 cup cocoa powder sifted
• 60 g butter melted
• 2 to 3 tbsp hot water
• 1/4 cup shredded coconut

Course Brownies and Slices Servings pieces Ingredients For the slice 1 1/2 cups plain/all-purpose flour sifted 1 cup sugar 1/3 cup cocoa powder 250 g butter melted and cooled 1 tsp vanilla extract 1 1/2 cups desiccated coconut For the icing 2 cups icing sugar sifted 1/3 cup cocoa powder sifted 60 g butter melted 2 to 3 tbsp hot water 1/4 cup shredded coconut

Instructions

1. Preheat the oven to 180°C and line a square baking pan with baking paper.
2. In a large bowl, mix the flour, sugar, cocoa, butter, vanilla and desiccated coconut until thoroughly combined.
3. Transfer mixture into the lined baking pan and press down evenly with the back of a spoon.
4. Bake for 15 to 20 minutes in the preheated oven until a skewer comes out clean. Leave in the pan for five minutes and then remove to cool completely.

To make the icing

1. Place the icing sugar, cocoa, butter and two tablespoons of the hot water into a bowl and mix until smooth. Gradually add more hot water until you reach the desired consistency (should not be too runny as it will not set).
2. Spread the icing evenly over the top of the slice and sprinkle with the shredded coconut.
3. Slice into squares 4cm x 4cm (or as desired) and store in an airtight container once the icing has set.