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choc coconut slice
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4.77 from 13 votes

Choc Coconut Slice

An old-fashioned slice that combines a buttery shortbread base with a creamy choc coconut topping.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: Australian
Keyword: choc coconut slice
Servings: 24 pieces
Calories: 135kcal



  • 150 grams butter
  • 1/2 cup caster sugar
  • 1 cup desiccated coconut
  • 1 cup SR flour
  • 1 tablespoon cocoa


  • 1 cup coconut
  • 1 cup icing sugar
  • 1 tablespoon cocoa
  • 1/4 cup condensed milk
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons boiling water



  • 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.


  • 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.


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