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!
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Servings: 16 serves
Calories: 226kcal
Equipment
- Thermomix (optional)
- Oven
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.
Video
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
