A classic Australian Women’s Weekly recipe – chocolate coconut slice is a family favourite. It’s simple & quick to make (no special equipment needed) and keeps for days.

Chocolate coconut slice

This delicious chocolate slice (originally a Women’s Weekly recipe) is a favourite in our house.

It’s pretty easy to make and tastes even better after a few days (if there’s any left!).

Why make this recipe?

1. Tastes delicious – it’s not too sweet and not too rich. Almost a cross between a biscuit and a cake bar crossed with a lamington.
2. Quick & simple – a great recipe for the kids to learn to make themselves.
3. No equipment needed – no need for a mixer or any sort of special equipment. All you need is a bowl, spoon and tin.
4. It keeps for a while – some say it’s even better after a few days. This makes it a great recipe for school bake sales too.

Ingredients needed to make simple chocolate slice

• Butter – the good stuff that comes wrapped in foil, not the stuff in the tub with added ingredients.
• Brown sugar – or you can also use rapadura sugar. Here’s how to make brown sugar.
• Egg – preferably free-range and at room temperature.
• Vanilla extract – or vanilla bean paste.
• Plain flour – also called all-purpose flour.
• Self raising flour – if you don’t have self-raising flour, you can make it by adding 1/2 teaspoon of baking powder per 1/2 cup of regular flour.
• Cocoa – gives the chocolate flavour to the base and icing. Cacao can also be used.
• Desiccated coconut – It’s hardly chocolate coconut slice without the coconut right? You can use shredded if that’s all you have. You can always blitz shredded in the blender or food processor to make desiccated.
• Icing sugar – used to make the icing. Here’s how to make icing sugar if you only have regular sugar.
• Hot water – preferably freshly-boiled.

How to make chocolate coconut slice

This chocolate slice recipe is really simple to make. You just need a bowl.

First up, pre-heat the oven and grease and line the cake tin.

In a large bowl, combine the sugar, egg, vanilla and butter until it is smooth.

Then, add the flours, coconut and cocoa and stir to combine.

Spread the mixture into the pan and bake for 25 minutes at 160C /320F degrees (fan-forced).

Meanwhile, make the icing.

In a bowl, combine icing sugar, cocoa, butter and hot water and stir until smooth.

You might need to add a bit more water to get it to the right consistency but remember you are spreading it on the slice fresh out of the oven so that will help to thin it.

Spread the icing over the slice as soon as it comes out of the oven.

Sprinkle with coconut and leave it to cool to room temperature in the tin.

Remove the slice from the tin (just pull the paper out) and slice it up into 28 triangles.

You might also enjoy our ginger slice.

Frequently asked questions

Can you freeze chocolate coconut slice – you sure can. Just pop the triangles in an air-tight container.

Do you need to refrigerate the slice – no need to refrigerate. It will last on the bench in an air-tight container for up to a week.

What do I do if my chocolate icing is too thick to spread – add a bit of water (just a tiny bit at a time). But remember you’re spreading it on a hot slice so it will thin a little.

What do I do if my icing is too runny – to thicken it, add a little more icing sugar.

Can you make this recipe gluten-free – you could potentially use gluten-free flour although we haven’t tried it. We do have this gluten-free Paleo chocolate slice recipe that is very similar.

Do you have a vegan chocolate coconut slice recipe – we have a raw chocolate slice recipe that is absolutely delicious and looks very similar.

More delicious slice recipes

• Chewy pecan slice
• Muesli slice
• Date slice
• Mars bar slice
• Black forest slice
• Ginger squares

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Chewy chocolate slice

Yield: 30

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Ingredients

• 125g (4oz) butter, melted
• 1 cup (220g) (8oz) firmly packed brown sugar
• 1 egg
• 1 teaspoon of vanilla essence
• ½ cup plain flour
• ¼ cup self raising flour
• 2 tablespoons cocoa
• ½ cup desiccated coconut
• 1 tablespoon shredded coconut
• 1 cup icing sugar
• 2 tablespoons cocoa
• 2 teaspoons butter
• 1 tablespoon hot water

Instructions

1. Preheat oven to 180C/360F (160C/320Ffan-forced).
2. Grease and line 19x29cm slice pan and leave 2cm of lining over each side.
3. Combine butter, sugar, egg and vanilla.
4. Stir in sifted flours and cocoa then add coconut (I used all one type of coconut, I don’t think it matters).
5. Spread the mixture into the pan and bake for 25 minutes or until firm.
6. Make the icing while the base is baking.
7. Combine all ingredients (you might need a little extra water) until smooth.
8. Remove base from oven and spread the icing straight away.
9. Sprinkle with coconut.
10. Once cool, slice into 30 triangles.