Description
This chewy chocolate slice combines rich cocoa, coconut, and a buttery base to create a moist, indulgent treat. Topped with a smooth cocoa icing and sprinkled with shredded coconut, it's a delightful dessert perfect for sharing at gatherings or enjoying as a sweet snack.
Ingredients
Base
- 125 g (4 oz) butter, melted
- 1 cup (220 g / 8 oz) firmly packed brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- ½ cup plain flour
- ¼ cup self-raising flour
- 2 tablespoons cocoa powder
- ½ cup desiccated coconut
Topping/Icing
- 1 cup icing sugar
- 2 tablespoons cocoa powder
- 2 teaspoons butter
- 1 tablespoon hot water (plus extra if needed)
- 1 tablespoon shredded coconut (for sprinkling)
Instructions
- Preheat the oven. Set your oven to 180°C (360°F) or 160°C (320°F) if using a fan-forced oven to ensure even baking.
- Prepare the baking pan. Grease and line a 19x29 cm slice pan with baking paper, leaving about 2 cm of lining extending over each side to aid in lifting out the slice later.
- Mix wet ingredients. In a mixing bowl, combine the melted butter, brown sugar, egg, and vanilla essence until smooth and well incorporated.
- Add dry ingredients. Sift together the plain flour, self-raising flour, and cocoa powder, then fold them into the wet mixture. Stir in the desiccated coconut until evenly distributed.
- Spread and bake the base. Pour the mixture into the prepared pan, spreading it evenly, then bake in the preheated oven for about 25 minutes or until the slice is firm to the touch.
- Prepare the icing while baking. Mix icing sugar, cocoa powder, butter, and hot water in a bowl. Adjust with a little extra water as needed to achieve a smooth, spreadable consistency.
- Ice the base. Remove the baked base from the oven and spread the prepared icing evenly over the warm slice.
- Add topping. Sprinkle shredded coconut evenly over the icing for added texture and flavor.
- Cool and slice. Allow the slice to cool completely, then cut into 30 triangles for serving.
Notes
- You can use either desiccated or shredded coconut interchangeably in the base; the texture difference is minimal.
- Ensure the slice is completely cool before slicing for clean cuts and to prevent the icing from melting.
- If the icing is too thick, add a little more hot water, a teaspoon at a time, to achieve a spreadable consistency.
- Store slices in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
