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!

5 from 207 votes

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Course: sweet

Cuisine: Slices

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 226kcal

Cost: $5

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

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.

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.

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.