There's something about a classic chocolate coconut slice that always hits the spot. Rich, fudgy, and topped with smooth chocolate icing and coconut - it's a lunchbox and afternoon tea favourite. Best of all, it's a one-bowl, melt-and-mix recipe with both conventional and Thermomix methods. Simple ingredients, no fuss, just pure deliciousness.
If you're a fan of classic slices like my Weet-Bix Slice or Lemon Coconut Slice, then this one definitely deserves a spot in your baking rotation!
I have made this many times now and it is always amazing! So quick and easy to put together and is a big hit with friends and family! Thank you for sharing!
- Jen
A staple in Aussie home kitchens, chocolate coconut slice is a simple two-layer bake made from pantry staples. The base is rich and chewy thanks to a combo of cocoa, brown sugar and coconut, while the top is finished with a classic chocolate icing and extra desiccated coconut for that familiar crunch.
It's the kind of slice you'll spot in school lunchboxes, bring-a-plate gatherings and nan's biscuit tin. And like many of my most-loved slice recipes, it's quick to prep, easy to customise, and freezes beautifully.
After more slice inspo? Try my Easy Hedgehog Slice, Ginger Crunch Slice or Classic Jelly Slice for more nostalgic favourites.
Why You're Going To Love This Recipe
✅ One bowl, no mess - Less washing up, more chocolatey goodness!
✅ Conventional + Thermomix methods - Choose the one that suits you best.
✅ Ready in under 40 minutes - Including baking and icing!
✅ Pantry staple ingredients - No last-minute supermarket dash needed.
✅ Perfect for lunchboxes or freezing - Make it ahead and stash for later.
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Slice Ingredients
You'll only need a few basic pantry staples to make this chewy chocolate coconut slice. Here are the key ones to get right:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Brown sugar - gives the base a chewy texture and rich caramel flavour.
- Cocoa powder - use a good-quality unsweetened cocoa for the best chocolate taste.
- Desiccated coconut - finely shredded coconut adds texture to the base and a classic finish on top.
- Boiling water (for icing) - helps melt the butter and dissolve the cocoa for a glossy finish.
Variations
- Gluten-Free Option - Swap flours for a gluten-free plain flour blend and add ½ teaspoon baking powder.
- Add choc chips - Stir through ½ cup of dark or milk choc chips for extra richness.
- Nutty twist - Add ¼ cup chopped walnuts or pecans to the base for crunch.
- Dairy-free - Use dairy-free margarine or Nuttelex and check your chocolate icing ingredients.
How To Make Chocolate Coconut Slice
This recipe is melt-and-mix simplicity at its best - just one bowl (or your Thermie), 10 minutes of prep, and into the oven it goes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Mix - In a large bowl, stir together the melted butter, brown sugar, egg and vanilla.
- Step 2: Sift in the flours and cocoa, add coconut and mix until well combined.
- Step 3: Bake - Spread into the tin and bake for 25-30 minutes or until just firm. Let cool slightly.
- Step 4: Ice - Sift icing sugar and cocoa into a bowl. Add chopped butter and boiling water, then stir until smooth.
- Step 5: Spread over warm slice and sprinkle with extra coconut.
Top Tip
For the smoothest icing, spread it while the slice is still warm - it glides on easily and sets beautifully!
Recipe Tips
- Don't overbake - the slice should be just set when you remove it. It will firm up as it cools.
- Let the melted butter cool slightly before adding egg to avoid scrambling.
- If the icing is too thick, add an extra splash of boiling water to loosen.
- Sprinkle the coconut on top before the icing sets so it sticks.
- Use baking paper to easily lift the slice out of the tin.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in a sealed container for up to 3 months. Place baking paper between layers to stop them sticking.
Chocolate Coconut Slice FAQs
Yes - it stores really well in the fridge or freezer, so it's great for prepping ahead for lunchboxes or parties.
You can, but the texture will be chunkier. Desiccated gives a finer, more even finish.
It may have been overbaked. Try baking for slightly less time or reducing your oven temp.
Absolutely - just bake it in a larger tin (like 20x30cm) and adjust the baking time by a few minutes.
More Popular Slice Recipes
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Chocolate Coconut Slice
Ingredients
For the base
- 150 g butter melted & cooled
- 200 g (1 cup) brown sugar firmly packed
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- 60 g (½ cup) plain flour
- 45 g (⅓ cup) self-raising flour
- 30 g (¼ cup) cocoa powder
- 40 g (½ cup) desiccated coconut
For the icing
- 200 g (1 ½ cups) icing sugar
- 30 g (¼ 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
- Don't overbake - the slice should be just set when you remove it. It will firm up as it cools.
- Let the melted butter cool slightly before adding egg to avoid scrambling.
- If the icing is too thick, add an extra splash of boiling water to loosen.
- Sprinkle the coconut on top before the icing sets so it sticks.
- Use baking paper to easily lift the slice out of the tin.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in a sealed container for up to 3 months. Place baking paper between layers to stop them sticking.
Nadya says
Hi, how many servings does this make?
Lucy says
16 pieces 🙂
Tatyana says
This is the most deliciously simple slice ever! Finished up like a fudgey brownie. Decadent & quickly devoured for Easter by everyone. Thanks for the Thermomix instructions too!
Lucy says
I'm so glad you liked it!
Cathy says
This is lovely. I made 3/4 of the icing and added some disks made of couverture to decorate.
Rathina says
Made this today with my 4 year old son who loves baking together and it was easy to make and delicious.
The icing is very easy to make and very tasty
Paula says