Coconut Rough Slice

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.

5 from 56 votes

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Course: Slices, slices and bars

Cuisine: Baking

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pieces

Calories: 239kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Thermomix (optional)
Oven

Ingredients

For the base:

1 tbs cocoa powder
150 g (1 cup) self-raising flour
80 g (⅓ cup) caster sugar
30 g (⅓ cup) desiccated coconut
125 g butter melted

For the topping:

2 tbs cocoa powder
90 g (1 cup) desiccated coconut
185 g (1 ½ cups) icing sugar
160 g (½ 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 18cm 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 at room temperature for up to 1 week or wrap well and freeze for up to 1 month.

Thermomix Method

Preheat oven to 170 degrees Celsius (fan-forced). Grease and line an 18cm 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 for 10 seconds, Reverse, Speed 4. 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 for 10 seconds, Reverse, Speed 4. 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 at room temperature for up to 1 week or wrap well and freeze for up to 1 month.

Video

Notes

Recipe Notes & Tips

Type of coconut to use - desiccated coconut works best for this slice as it is finely grated, whereas flaked or shredded coconut would not give the same texture.

'Light' versus 'full' sweetened condensed milk - full sweetened condensed milk makes the frosting set firmer than 'light or skim' does, and so this is what I recommend using.

Spreading the frosting over the base - by dipping a flat knife in boiling water to heat the blade (and then dry it), you will find it much easier to spread the thick topping over the base.

Storing - this slice can by stored in an airtight container at room temperature for up to 1 week.

Freezing - wrap the whole slice (or pieces) in foil well, or place in an airtight container and freeze for up to 1 month.

Nutrition