Aussie Chocolate Coconut Slice

January 31, 2024

Prep Time 15

Cook Time 25

Cooling Time 1

Total Time 1 40

Chocolate Coconut Slice, a popular snack Down Under. Consisting of a rich chocolatey, almost brownie-like slice that is topped with a fudgy chocolate frosting. An excellent One-Bowl recipe for morning/afternoon tea, bake-sales, family gatherings, and more.

Close up of chocolate coconut bars topped with desiccated coconut

Why This Recipe Is Amazing

Flavour Harmony: The recipe strikes a perfect balance between rich chocolate and the tropical sweetness of coconut.
Texture Variety: A fudgy and brownie-like base topped with a thick fudgy icing – what’s not to love?
Easy Prep: The recipe uses ONE BOWL! Gasp! It’s straightforward and doesn’t require any complicated techniques. This makes it accessible for both novice and experienced bakers.
Eat it anytime, anywhere: The chocolate coconut slice is versatile and can be enjoyed as a snack, dessert, or a sweet treat with a cup of coffee or tea.
Family-Friendly Appeal: The classic chocolate and coconut pairing often appeals to most, making it a family-friendly dessert that can be enjoyed by both children and adults.
Nostalgic Comfort: Try a classic Aussie recipe that we grew up on. A familiar combination of chocolate and coconut creates nostalgic feelings.

Chocolate slice topped with coconut on baking paper surrounded by ingredients used to make it.

What ingredients are needed for Chocolate Coconut Slice

Salted Butter: Provides moisture, flavour, and richness to the base. The salt enhances the overall taste and means you don’t need to add salt to the recipe. Substitute for unsalted and then add 1 tsp salt.
Light Brown Sugar: Role: Sweetens the base, adds moisture, and contributes to the yummy chewy texture. The brown sugar also provides a subtle caramel flavour that works nicely with the rich chocolate in this recipe.
Large Egg: Acts as a binding agent, providing structure and moisture to the base.
Vanilla Extract: Enhances the overall flavour of the base with a sweet and aromatic vanilla note.
Plain Flour: Provides structure to the slice. The gluten in the flour helps give the base its texture.
Baking Powder: Acts as a leavening agent, helping the slice rise slightly and become light and fluffy.
Cocoa Powder: Adds chocolateyness and colour to the base, making it rich and decadent. You can use reg cocoa powder or try a ‘Dutch process’ cocoa for a deeper colour and richer flavour.
Shredded or Desiccated Coconut: Adds a slightly chewier texture and a distinct coconut flavour to the base, complementing the chocolate.
Icing Ingredients:
Icing Sugar: Sweetens and thickens the icing, creating a smooth and sweet topping.
Cocoa Powder: Adds chocolate flavour and colour to the icing, maintaining a consistent chocolate theme.
Butter: Enhances the richness and creaminess of the icing, ensuring a velvety texture.
Warm Milk: Thins the icing to a spreadable consistency, making it easier to coat the base evenly.

Chocolate Coconut squares with bite mark

Setting You Up For Success – Tips & Tricks

Room Temperature Ingredients:
- Bring eggs and butter to room temperature before using. This promotes even mixing and better texture.
Sifting Dry Ingredients:
- Sift cocoa powder and flour to remove lumps and ensure a smooth batter.
Evenly Spread the Batter:
- Ensure the base is evenly spread in the pan for consistent baking.
Monitor Baking Time:
- Keep a close eye on the baking time to prevent overcooking or undercooking. Use a toothpick test or gently press the surface for doneness.
Cool a little Before Icing:
- Allow the base to cool for around 10 minutes before spreading the icing. It helps it melt slightly and spread evenly. Alternatively, you can spread it when the base is cooled, giving the icing a nice swirly texture on top.
Precision in Measurements:
- Use accurate measurements, use a scale to weigh your ingredients. It will help achieve the desired taste and texture every time.
Experiment with Toppings:
- Feel free to customize the topping. You can add chopped nuts or drizzle melted chocolate for variety.
Layering and Storage:
- If stacking the slices, place baking paper between layers to prevent sticking.

top down view of chocolate bars in baking tray

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. If you do, consider adding 1/2 tsp salt to the base to maintain a balanced flavour.

Can I use sweetened shredded coconut instead of unsweetened

Yes, but be mindful of the sweetness level. Adjust the quantity of sugar in the base or icing accordingly. I would prefer you use unsweetened if possible.

How should I store the chocolate coconut slice?

Store the slices in an airtight container at room temperature or in the fridge (chewier texture!) for up to a week. For longer storage freeze in layers separated by baking paper.

Can I make this recipe gluten-free?

Yes, you can try but I haven’t tested it using a gluten-free flour blend in place of regular flour. Ensure other ingredients, like baking powder, are also gluten-free.

Why did my icing turn out lumpy?

Sift the icing sugar and cocoa thoroughly to avoid lumps and add milk slowly. Ensure the butter is at room temperature and mix well. If needed, you can use a hand mixer or blender for a smoother consistency.

Troubleshooting For Chocolate Coconut Slice

Dry Base:
- Solution: Ensure accurate measuring of dry ingredients, and don’t overmix the batter. You can also try reducing the baking time slightly to prevent overcooking.
Undercooked Base:
- Solution: Check the accuracy of your oven temperature. Extend the baking time if necessary, and make sure to insert a toothpick into the centre to check for moist crumbs rather than wet batter.
Icing Too Runny:
- Solution: Add more icing sugar gradually until the desired thickness is achieved. Ensure that the warm milk is added slowly (you don’t need to add it all) and that the mixture is stirred well.
Icing Too Thick:
- Solution: Add a small amount of warm milk gradually until the desired consistency is reached. Be cautious not to add too much liquid at once.
Inconsistent Texture:
- Solution: Ensure thorough mixing of ingredients, especially when combining wet and dry components. Make sure the batter is evenly spread in the pan before baking.
Sticking to the Pan:
- Solution: Grease and line the pan thoroughly with baking paper. Allow the slice to cool completely before attempting to lift it out of the pan.

Looking For More Yumminess?

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Did you make this recipe?

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