Choc Coconut Slice
An old-fashioned slice that combines a buttery shortbread base with a creamy choc coconut topping.
Servings: 24 pieces
Calories: 135kcal
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.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg