Chocolate Coconut Slice Recipe

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4.75 from 16 votes

An old-fashioned slice that combines a buttery shortbread base with a creamy choc coconut topping.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 135kcal

Author: Libby Hakim

Ingredients

Base

150 grams butter
½ cup caster sugar
1 cup desiccated coconut
1 cup SR flour
1 tablespoon cocoa

Icing

1 cup coconut
1 cup icing sugar
1 tablespoon cocoa
¼ cup condensed milk
1 teaspoon vanilla extract
2-3 teaspoons boiling water

Instructions

Base

Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Grease a slice tin (approximately 28 x 18cm) and line with baking paper - leaving longer edges on two opposite sides so you can lift the slice from the tray once set.
Cream butter and sugar until a lighter, creamy colour.
Stir through coconut.
Stir through sifted flour and cocoa until well combined.
Pour the mixture into the prepared slice tin and press out evenly using your fingertips. Even out further using the back of a spoon.
Bake for 20 minutes.
Make the icing during the baking time as this slice is iced while hot.

Icing

Sift icing sugar and cocoa into a bowl.
Add coconut and mix to combine.
Stir through condensed milk.
Add enough of the boiling water to form a paste that will be runny enough to spread over the biscuit base.
Once biscuit base is removed from the oven, pour the icing over the base and spread out evenly with a butter knife.
Place in fridge to set.
Once set, cut into 24 pieces.

Notes

Storing: Store this slice in an airtight container at room temperature for up to 7 days.

Freezing: You can also freeze it – wrap well and place in an airtight container before freezing for up to 2 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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