Imagine Golden Rough chocolate transformed into slice form. Can you taste it? Now you'll have a good idea of what to expect when you sink your teeth into this Chocolate Coconut Slice.
This recipe was tucked away in my Nan Mac's handwritten recipe book. But it's back – and this Chocolate Coconut Slice is one I reckon you'll love!
The base is a buttery chocolate shortbread, while the top layer is a choc coconut icing made extra creamy with the addition of a little condensed milk.
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Ingredient notes
Simple ingredients create a little chocolate-y magic in this recipe. You'll need butter, sugar, desiccated coconut, SR flour and cocoa for the base. For the topping, you'll need more coconut and cocoa, along with icing sugar, condensed milk, vanilla extract and boiling water.
All of the ingredient quantities are in the recipe card at the end of this post.
How to make Chocolate Coconut Slice
It's a fairly straightforward method, and all steps can be found in the recipe card at the end of the post.
Just a note about the icing. It's iced while hot. Many of Nana Ling's and Nan Mac's old-fashioned recipes contain this instruction: "Ice while hot". I love this instruction. There's just something so soothing about smoothing icing over a hot cake or biscuit base. It's also practical - the icing for this recipe is a little paste-like, and you'll need to spread it out and smooth it with a butter knife. And the heat from the slice base makes this task a whole lot easier.
The handwritten recipe
It's hard to decipher, so please keep scrolling for the tested and tweaked version, but I wanted to include a picture of my Nan's original handwritten recipe.
More coconut recipes
Crazy about coconut? Here's a few more recipes to enjoy:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Chocolate Coconut Slice Recipe
Ingredients
Base
- 150 grams butter
- ½ cup caster sugar
- 1 cup desiccated coconut
- 1 cup SR flour
- 1 tablespoon cocoa
Icing
- 1 cup coconut
- 1 cup icing sugar
- 1 tablespoon cocoa
- ¼ cup condensed milk
- 1 teaspoon vanilla extract
- 2-3 teaspoons boiling water
Instructions
Base
- Pre-heat oven to moderate (180 degrees celsius, fan-forced).
- Grease a slice tin (approximately 28 x 18cm) and line with baking paper - leaving longer edges on two opposite sides so you can lift the slice from the tray once set.
- Cream butter and sugar until a lighter, creamy colour.
- Stir through coconut.
- Stir through sifted flour and cocoa until well combined.
- Pour the mixture into the prepared slice tin and press out evenly using your fingertips. Even out further using the back of a spoon.
- Bake for 20 minutes.
- Make the icing during the baking time as this slice is iced while hot.
Icing
- Sift icing sugar and cocoa into a bowl.
- Add coconut and mix to combine.
- Stir through condensed milk.
- Add enough of the boiling water to form a paste that will be runny enough to spread over the biscuit base.
- Once biscuit base is removed from the oven, pour the icing over the base and spread out evenly with a butter knife.
- Place in fridge to set.
- Once set, cut into 24 pieces.
Juliet
Is the recipe given correct?
As I followed it exactly, came out dry
Libby Hakim
Hi Juliet. It's had generally good reviews so I don't think there are any errors. Did you add the icing? It could be dry without the icing. I will make it again soon and check the recipe. Sorry you didn't have a great experience with the recipe.
Katherine
This looks yummy! Thanks for sharing. What kind of coconut should be used?
Libby Hakim
Hi Katherine. Thanks for asking! It's desiccated coconut and I've updated the recipe to clarify. Thanks again and happy cooking! Libby
Katherine
@Libby Hakim, Thank you! I was hoping it was desiccated coconut as I have some in my cupboard that needs using up 🙂
Julianne Bartels
Have made this today and the smell is devine! Can you tell me how long will it keep for please ..... not that it will last very long
Libby Hakim
Hi Julianne - wonderful! It should last for up to a week in an airtight container. Enjoy x
Natasha
hi there, I am yet to try this recipe but it looks so yummy! what size cake tin would you recommend using for this? not sure how thinly to spread the slice OR I may not spread thinly enough and it will not cook properly! many thanks.
Libby
Hi Natasha. I've used a slice tin here - which is approximately 28 x 18cm. I'll add this to the recipe instructions above too. Thanks for asking! Happy cooking! Libby x
Angie
@Libby, My Nanna use to make this slice when I was a kid. It was my favourite ❤
Libby Hakim
One of my faves too - enjoy! x