Chocolate Coconut Slice

Kiki Cooks
by Kiki Cooks
60 Slices
40 min

Chocolate Coconut Slice is a great snack to have on hand when you've got unexpected guests. I love having a box of these stored in an airtight container in my freezer, so that I can pull them out at a moment's notice. They taste delicious and look the part as well. An added bonus is that they keep well in the freezer and only take 10 or so minutes to be ready to eat. Don't put them in the microwave to heat up as the icing can melt right off. However, you can keep them for around five days fresh, stored in an airtight container without needing to freeze them.

Recipe details
  • 60  Slices
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Chocolate slice
  • 250 grams butter, melted
  • 2 cups dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups plain flour
  • 1/2 teaspoon baking soda
  • 4 tablespoons cocoa powder
  • 1 cup desiccated coconut
  • 2 cups powdered (icing) sugar
  • 4 tablespoon cocoa powder
  • 20 grams butter
  • 3 tablespoon boiling water
  • 1/2 cup desiccated coconut

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two large baking sheets with parchment paper.
In a large mixing bowl, mix butter, sugar, egg and vanilla extract and mix until well combined. Then, add in the flour, baking soda, cocoa powder and coconut.
Use a silicone spatula to help spread the mixture flat across the two baking sheets.
Place in the oven and bake for 20 minutes until it starts to harden in the middle (the edges should be hard too).
For the icing, combine all ingredients in a small mixing bowl, mixing until fully incorporated. If you need to, add in another tablespoon of water.
Once the slice has baked, remove it from the oven and immediately pour the icing on top. Use a silicone spatula to help you spread it all the way to the edges. Immediately sprinkle coconut on top.
Let cool on baking tray completely before transferring the slice. Cut into squares and store in an airtight container.
Kiki Cooks
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