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    Home » Recipes » Slices

    Choc Coconut Slice

    Published: Jul 7, 2020 · Modified: Mar 13, 2021 by Libby Hakim · 11 Comments

    Jump to Recipe Print Recipe

    This recipe was tucked away in my Nan Mac's handwritten recipe book. But it's back – and this Choc Coconut Slice is on regular rotation at our house!

    choc coconut slice

    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 slice.

    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.

    Ice 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.

    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.

    Make up this slice and it may just stay on regular rotation at your house!

    choc coconut slice layers

    Nan Mac's Choc Coconut Slice recipe

    Keep scrolling for the tested and tweaked version.

    choc coconut slice recipe
    choc coconut slice

    Choc Coconut Slice

    Libby Hakim
    An old-fashioned slice that combines a buttery shortbread base with a creamy choc coconut topping.
    4.75 from 16 votes
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    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 24 pieces
    Calories 135 kcal

    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.
      choc coconut slice method
    • 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.

    Nutrition

    Calories: 135kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 50mgPotassium: 49mgFiber: 1gSugar: 11gVitamin A: 165IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Reader Interactions

    Comments

    1. Juliet

      April 22, 2023 at 1:50 pm

      Is the recipe given correct?
      As I followed it exactly, came out dry

      Reply
      • Libby Hakim

        April 22, 2023 at 7:48 pm

        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.

        Reply
    2. Katherine

      July 24, 2022 at 12:18 am

      This looks yummy! Thanks for sharing. What kind of coconut should be used?

      Reply
      • Libby Hakim

        July 25, 2022 at 9:20 pm

        Hi Katherine. Thanks for asking! It's desiccated coconut and I've updated the recipe to clarify. Thanks again and happy cooking! Libby

        Reply
      • Katherine

        July 30, 2022 at 4:44 pm

        @Libby Hakim, Thank you! I was hoping it was desiccated coconut as I have some in my cupboard that needs using up 🙂

        Reply
    3. Julianne Bartels

      December 18, 2021 at 3:49 pm

      5 stars
      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

      Reply
      • Libby Hakim

        December 20, 2021 at 9:43 am

        Hi Julianne - wonderful! It should last for up to a week in an airtight container. Enjoy x

        Reply
    4. Natasha

      November 12, 2020 at 5:34 am

      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.

      Reply
      • Libby

        November 12, 2020 at 8:55 am

        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

        Reply
      • Angie

        November 29, 2021 at 2:25 am

        @Libby, My Nanna use to make this slice when I was a kid. It was my favourite ❤

        Reply
        • Libby Hakim

          November 29, 2021 at 10:06 am

          One of my faves too - enjoy! x

    4.75 from 16 votes (15 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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