Easy Chocolate Coconut Slice | Most Popular

The most delicious two layer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

Pieces of chocolate and coconut slice on a plate.

When it comes to old fashioned slices, you can’t go past recipes like this Chocolate Coconut Slice, Caramel Slice, Peppermint Slice, Jelly Slice, Lemon & Coconut Slice, Coconut Raspberry Slice and Vanilla Custard Slice. Simple and delicious!

A coconut chocolate slice being cut up on a chopping board.

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!

Pieces of chocolate coconut slice on a white cake stand.

The Ingredients

For the base: 

The ingredients for a coconut chocolate slice.

  • butter
  • brown sugar
  • egg
  • vanilla extract 
  • plain flour
  • self-raising flour
  • cocoa powder
  • desiccated coconut

 

For the chocolate icing: 

Icing sugar, cocoa, butter and boiling water.

  • 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. 

Egg and sugar in a bowl.

Chocolate liquid in a bowl.

Step 2: Mix through the flours and cocoa powder

Coconut being added to a chocolate filled mixing bowl.

Chocolate Coconut Slice mixture in a bowl.

Step 3: Bake until firm

Chocolate mixture in a square slice pan.

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. 

Butter and water being added to icing sugar and cocoa powder.

Step 5 – Spread the icing over the slice and chill

Chocolate icing being poured onto a baked chocolate slice.

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. 

Coconut on top of chocolate icing covered slice.

More Classic Slice Recipes

If you love a good old-fashioned slice recipe, then check these ones out!

An image of peppermint slice.

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. 

A baked chocolate slice covered in coconut.

VIDEO: HOW TO CHOCOLATE COCONUT SLICE 

A close-up shot of a chocolate coconut slice.
 

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Pieces of chocolate coconut slice on a white plate.

Easy Chocolate Coconut Slice

The most delicious two layer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!
4.65 from 28 votes
Print Pin Rate
Course: sweet
Cuisine: Slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 serves
Calories: 226kcal

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 (1/2 cup) plain flour
  • 45 g (1/3 cup) self-raising flour
  • 30 g (1/4 cup) cocoa powder
  • 40 g (1/2 cup) desiccated coconut

For the icing

  • 200 g (1 1/2 cups) icing sugar
  • 30 g (1/4 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
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

110 thoughts on “Easy Chocolate Coconut Slice | Most Popular”

  1. Kim says:


    Hi Lucy, I made this slice today & it doesn’t look as good as yours it was a lot darker but it is absolutely beautiful, hubby & I have had quite a few pieces already. Thank you very much.

    1. Lucy Mathieson says:

      Yay! I’m so thrilled to hear that!!!

  2. Maddie says:


    Hi Lucy, thanks for this fabulous recipe! It was so quick and easy and tasted so good! Great treat for the lunchbox. I love all your recipes, great website!
    Thanks, Maddie

    1. Lucy says:

      Thank you so much Maddie xxx

  3. Judy says:


    I made this slice to take to a Funeral Wake- oh my goodness, the wonderful comments I recurved ❤️

  4. Anne-Marie bobin says:

    All recipes look great so I just had to subscribe, thanks for your website.

  5. Kaye Dodds says:

    Hi just made the slice, I added walnuts and it was fantastic

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