Chocolate Coconut Slice Recipe
This Chocolate Coconut Slice recipe is made with five ingredients and then topped with a simple chocolate icing. Both regular and Thermomix instructions included.
Servings: 24 pieces
Calories: 176kcal
Equipment
- 1 18 x 28cm slice tin
- baking paper
Ingredients
- 2 cups self raising flour 300 grams
- 2 tablespoons cocoa
- 1 & ½ cups desiccated coconut 130 grams
- 250 grams butter
- 1 cup caster sugar 220 grams
Chocolate Icing
- 2 cups icing sugar
- 1 cup desiccated coconut optional
- 2 tablespoons cocoa
- 6-8 tablespoons hot water
Instructions
- Preheat you oven to 180°C (fan-forced) and line an 18 x 28cm slice tin with baking paper, making sure to leave plenty hanging over the sides.
- Place the butter into a microwave safe bowl and cook for 30 second spurts until just melted.
- Add the self raising flour, desiccated coconut, cocoa and caster sugar to a large bowl and stir to combine.
- Add the melted butter and stir to combine.
- Press mixture into your prepared tin and place in the oven to bake for 16 - 18 minutes.
- Remove from oven and allow to cool slightly.
- To make the icing, combine the icing sugar and cocoa, add hot water a tablespoon at a time until your icing is thick but still can be spread using a butter knife.
- Spread icing over the warm slice and sprinkle the coconut over the top before placing in the fridge to chill. Once the slice has completely cooled, cut into small squares and store in an airtight container in your pantry.
Thermomix Instructions
- Preheat you oven to 180°C (fan-forced) and line an 18 x 28cm slice tin with baking paper, making sure to leave plenty hanging over the sides.
- Place the butter (which has been cut into cubes) into your Thermomix bowl and cook for 3 mins, 60 degrees, speed 2 to melt.
- Add the flour, caster sugar, desiccated coconut and cocoa to your Thermomix bowl and mix for 10 seconds on speed 4.
- Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds on speed 4.
- Press mixture into your prepared tin and place in the oven to bake for 16 - 18 minutes.
- Remove from oven and allow to cool slightly.
- To make the icing, combine the icing sugar and cocoa, add hot water a tablespoon at a time until your icing is thick but still can be spread using a butter knife.
- Spread icing over the warm slice and sprinkle the coconut over the top before placing in the fridge to chill. Once the slice has completely cooled, cut into small squares and store in an airtight container in your pantry.
Notes
- This recipe is however freezer friendly so you can pop some away to enjoy later (or hide it from the kids!) if you wish.
- I recommend using desiccated coconut for the slice as it will combine with the other ingredients better.
- You will need to let the icing set before slicing into pieces, you can pop it into the fridge to help it set.
- Store this slice in an airtight container and store at room temperature for up to 7 days.
- I usually decorate this slice with some extra coconut, however you can also use 100s and 1000s or leave it plain if you prefer.
Nutrition
Serving: 0g | Calories: 176kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 86mg | Fiber: 2g | Sugar: 19g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg