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RECIPE FOR CHOC-COCONUT SLICE

Recipe for Choc-coconut slice on GnomeAngel.com. Great recipe for lunchboxes, morning tea or bring-a-plate events.

Do you ever just have a craving for something from your childhood? Well for me this choc-coconut slice is a… well slice right out of my childhood.

My Mum used to make a similar slice for my brother and I I loved it. I’m pretty sure this isn’t the exact same recipe she used, but it’s close enough to make me happy. (Heck, lets face it chocolate makes me real happy most days.)

This is such a super easy and simple recipe that I’ve made it a couple of times with the 2 year old helping out (turns out he likes to lick the spoon as much as I do!).

Just looking at the photos of this now I think I’ll be making some more today… oh chocolate what is this hold you have on me?

Choc-Coconut Slice

1 cup plain flour

1/3 cup unsweetened cocoa powder

1¹/3 cups caster sugar

1½ cup desiccated coconut

200g butter, melter and cooled

½ teaspoon natural vanilla extract

2 eggs, at room temperature, lightly whisked

2 tablespoons desiccated coconut, extra, to decorate

Icing

1¼ cup icing sugar

2 tablespoons unsweetened cocoa powder

30g butter, softened

1 tablespoon hot water

1. Preheat the oven to 180°C. Spray the base and sides of a shallow 18 x 28cm tin with non-stick oil, then line the base and 2 long sides with a piece of non-stick backing paper, extending over the sides.

2. Sift the flour and cocoa together into a medium bowl. Stir in the sugar and coconut and make a well in the center. Add the melted butter, vanilla and egg and use a wooden spoon to stir until well combined.

3. Spoon the mixture into the prepared tin and use the back of a spoon to press evenly over the base. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and allow to cool in the tin.

4. To make the icing, sift the icing sugar and cocoa together into a small bowl. Add the butter and hot water and stir until smooth.

5. Use the paper to lift the slice from the tin. Use a palette knife to spread the icing over the surface and then sprinkle with extra coconut. Set aside at room temperature until the icing sets. Cut into squares or fingers to serve.

Note: Keep this slice in an airtight contained for up to 5 days.

Source: Mastering the Art of Baking: Classic to Contemporary.

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Comments

  1. Spring break is here for us, which means no driving kids back and forth, back and forth, etc. This looks like the perfect way to celebrate my no-time-in-the-car week!

    • Me too – followed closely by lemon and lime. Actually with summer coming lemon and lime will start to reappear in my cooking repertoire, there’s just something so summer about that combination.

    • Thanks Kellie! I have been really surprised at how many people had something similar in their childhoods. Never knew it was an aussie staple 🙂

  2. oh wow this looks like what could become my favourite recipe!! I’ve got to try it someday! Coconut and choc is my ultimate combo. I just have to figure out this very high tech oven we have!!

    • How’s your oven high tech? Have you googled to see if there’s any videos online about how to use it? This slice would be perfect motivation to get it worked out. 😉 🙂