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Two pieces of a coconut rough slice served on a grey plate

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 30 votes
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Course: Slices, slices and bars
Cuisine: Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 pieces
Calories: 239kcal
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

Calories: 239kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 101mg | Fiber: 2g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.5mg