This classic Coconut Rough Slice has a crunchy chocolate base topped with a smooth and creamy chocolate coconut frosting. The perfect slice for afternoon tea, lunch boxes or a sneaky late night treat. Printable Thermomix and conventional recipes included.
It’s been over 5 years since I first started Bake Play Smile… and while the blog has changed (a lot!!) in that time, the types of recipes I like to make and share haven’t. Right from the start I’ve been all about making quick and easy recipes. And this Coconut Rough Slice is exactly that!!!
When it comes to slices, it’s pretty hard to beat a good old classic. And it doesn’t get much more classic than this. In fact, I’d almost be prepared to guarantee you ate this slice growing up (I know it was a regular in my school lunch boxes – thanks Mum!).
I think this Coconut Rough Slice has stood the test of (delicious slice) time, because…
- it’s made from pantry staples (you don’t even need to make a trip to the supermarket!);
- it’s budget-friendly;
- it’s soooo simple to make… melt. mix. bake. mix. frost. eat (that’s it!);
- it’s ALWAYS a hit with everyone!!!
You literally only need one bowl to make this slice. Yep, it’s a one bowl wonder!!! Plus you can make it in either the Thermomix or just with a bowl and spoon – either way, it’s only going to take a couple of minutes to whip up (and you’ll only have 1 bowl to wash!).
And while we’re talking about classic slices, check out my collection of good old fashioned slices here!
So whatever you do today, please, please, please make sure it involves making a batch of this Coconut Rough Slice… I promise your tummy will thank you!
Happy slice baking!
PS. If you can’t resist the combination of chocolate and coconut then make sure you check out my Chocolate Coconut Slice!
VIDEO: HOW TO MAKE COCONUT ROUGH SLICE
Coconut Rough Slice
Ingredients
For the base:
- 1 tbs cocoa powder
- 125 g (1 cup) self-raising flour
- 80 g (1/3 cup) caster sugar
- 30 g (1/3 cup) desiccated coconut
- 125 g butter melted
For the topping:
- 2 tbs cocoa powder
- 90 g (1 cup) desiccated coconut
- 185 g (1 1/2 cups) icing sugar
- 160 g (1/2 cup) sweetened condensed milk
- 1 tbs butter softened
- 1 tbs water boiling
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line an 18 X 28cm rectangular slice tin with baking paper and set aside.
- Sift the cocoa powder and self-raising flour into a large bowl.
- Add the caster sugar, desiccated coconut and melted butter and mix together well.
- Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top. Allow to cool.
- Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a large bowl and mixing well.
- Use a hot knife (dipped in hot water and then dried off) to spread the topping over the cooled slice.
- Place into the fridge to set before cutting into slices.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line an 18 X 28cm rectangular slice tin with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2.
- Add the cocoa powder, self-raising flour, caster sugar, desiccated coconut and melted butter and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top. Allow to cool.
- Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a clean and dry Thermomix bowl and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Use a hot knife (dipped in hot water and then dried off) to spread the topping over the cooled slice.
- Place into the fridge to set before cutting into slices.
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
Nutrition
This is so easy and so delicious. I followed the recipe, no changes, and was really happy with it. It won’t last long in our house!
Fantastic! This is one of my favourites!!
Easy to make and it is tasty but also very sweet. I also don’t love how soft the top layer is. Would really like to make it again with toasted coconut in the topping and working out a way to make the topping less sweet.
Is it possible to substitute the butter?
Hi Lynda, I haven’t tried that sorry!