Published: · Modified: by Lucy · This post may contain affiliate links · 178 Comments
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The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!
When it comes to old fashioned slices, you can't go past recipes like this Chocolate Coconut Slice, Caramel Slice, Peppermint Slice, Jelly Slice, Coconut Raspberry Slice and Vanilla Custard Slice. Simple and delicious!
Chocolate Coconut Slice - A Two Layer Recipe
This slice recipe is so crazy delicious... you wont be able to stop at 1 (or even 5!) pieces! But what makes it so good is the two chocolate-filled layers.
The chocolate base is baked to a deliciously soft and chewy layer, while the simple chocolate icing on the top melts in your mouth. Trust me, you're going to fall in love with this recipe!
The Ingredients
For the base:
- butter
- brown sugar
- egg
- vanilla extract
- plain flour
- self-raising flour
- cocoa powder
- desiccated coconut
For the chocolate icing:
- icing sugar
- cocoa powder
- butter
- boiling water
- extra coconut, for sprinkling
* Please scroll to the recipe card below for ingredient quantities and method
How To Make Chocolate Coconut Slice - Step By Step Guide
Melt, mix and bake! It's as simple as that!
Step 1: Mix the melted butter, sugar, egg and vanilla extract
Mix in a bowl until smooth.
Step 2: Mix through the flours and cocoa powder
Step 3: Bake until firm
Step 4: Prepare the chocolate icing
Mix the icing sugar and cocoa powder into a bowl. Add the butter and boiling water and mix until combined.
Step 5 - Spread the icing over the slice and chill
How To Store Chocolate Coconut Slice
Store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
More Classic Slice Recipes
If you love a good old-fashioned slice recipe, then check these ones out!
FAQ
Can I make chocolate coconut slice egg-free?
Check out this recipe - it's just as delicious and completely egg-free.
Do you have a Thermomix Chocolate Coconut Slice recipe?
Yes, absolutely! Scroll to the recipe card below for the conventional and Thermomix methods.
What do I do if my chocolate icing is too thick to spread?
Add a little more boiling water and mix to combine.
What do I do if my chocolate icing is too runny?
Add a little more sifted icing sugar and mix to combine.
Should I use pure icing sugar or icing sugar mixture in my icing?
It's totally up to you! Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.
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Easy Chocolate Coconut Slice
The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!
5 from 195 votes
Print Pin Rate
Course: sweet
Cuisine: Slices
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 16 serves
Calories: 226kcal
Author: Lucy - Bake Play Smile
Ingredients
For the base
- 150 g butter melted & cooled
- 200 g (1 cup) brown sugar firmly packed
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 60 g (½ cup) plain flour
- 45 g (⅓ cup) self-raising flour
- 30 g (¼ cup) cocoa powder
- 40 g (½ cup) desiccated coconut
For the icing
- 200 g (1 ½ cups) icing sugar
- 30 g (¼ cup) cocoa powder
- 20 g butter finely chopped
- 2 tbs boiling water you may need to add extra water if your icing is very thick and difficult to spread
- 2 tbs extra desiccated coconut for sprinkling
Instructions
Conventional Method
Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Sift flour and cocoa into bowl, add the coconut. Stir until mixture has combined.
Spread mixture evenly into pan. Bake for 25-30 minutes or until just firm.
To make the icing, sift icing sugar and cocoa into bowl.
Add butter and boiling water, stir together.
Spread warm slice with icing.
Sprinkle remaining coconut over slice.
Thermomix Method
Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter into the TM bowl and melt for 3 minutes, 100 degrees, Speed 1. Leave to cool.
Add the sugar, egg and vanilla to the TM bowl and mix on Speed 5 for 20 seconds. Scrape down the sides of the bowl.
Sift flour and cocoa into the bowl and add ½ cup coconut. Mix on Speed 2 for 20 seconds or until mixture has combined (use the spatula to assist with mixing).
Spread mixture evenly into pan.Bake for 25-30 minutes or until just firm.
To make the icing, place the icing sugar and cocoa powder into the TM bowl and press Turbo 5 times to sift.
Add butter and boiling water. Mix together on Speed 5 for 15 seconds or until smooth (add a little more water if the icing is too thick).
Spread warm slice with icing.Sprinkle remaining 2 tbs coconut over slice.
Notes
Recipe Tips
Equipment -this is a simple melt and mix recipe that does not require beaters or a mixer.
Storing the slice -store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Egg-free alternative - follow this recipe for an egg-free option.
Chocolate icing -this is a very basic chocolate icing recipe. If you find the icing is too thick, simply add a little more boiling water. If you find it's too runny, add a little extra icing sugar.
Icing sugar -You can use either pure icing sugar or icing sugar mixture in this recipe. Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.
Nutrition
Calories: 226kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 100mg | Fiber: 2g | Sugar: 25g | Vitamin A: 280IU | Calcium: 20mg | Iron: 1mg
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