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Close up of a stack of 4 Chewy Chocolate Coconut Slices with white baking paper in between.

Chewy Chocolate Coconut Slice

I just love this Chewy Chocolate Coconut Slice! A real family favourite and it’s so easy to make with everything mixed together in one bowl - the perfect melt and mix slice. The texture is like a combination of chewy cookie and brownie - delicious! It can also easily be made Gluten-free.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Snack, Sweet
Cuisine: Australian
Keyword: baking, chewy chocolate coconut slice, chocolate, chocolate slice, easy, gluten-free, quick, slices, snack, sweet
Servings: 20
Calories: 160kcal
Author: Katrina | Katy's Food Finds

Equipment

  • Pot or Large Bowl
  • Slice Baking Tin

Ingredients

Base:

  • 125 g butter salted
  • 220 g brown sugar (1 packed cup)
  • 125 g plain flour or gluten-free plain flour (1 cup)
  • 1/2 tsp baking powder (or gluten-free baking powder)
  • 1/2 cup dessicated coconut
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 1 egg lightly beaten

Icing:

  • 1 cup icing sugar pure
  • 2 tbsp cocoa powder
  • 20 g butter melted
  • 2 tbsp hot water (approx 1.5 to 2 tbspns)
  • dessicated coconut, extra for sprinkling on top

Instructions

For the Base:

  • Preheat the oven to 180°C and line a 19cmx28cm Slice Tin with baking paper. Allow enough baking paper to come up the sides so you can easily pull the cooked slice out.
  • Melt the butter in a pot over low heat, or in a bowl in the microwave (low), until just melted.
    Add all the remaining ingredients (add the lightly beaten egg last) and mix everything together well so its all combined.
  • Put the base mixture into the lined slice tin and spread out evenly. Use clean fingers to press down so base is nice and flat.
    Put in the oven and bake at 180°C for 15-20 minutes or until base is just cooked and browned slightly. Be careful not to overcook and burn it. In my oven this slice takes 15 minutes.
  • Remove from the oven and set aside to cool slightly for 10 minutes while you make the icing.

For the icing:

  • If you have a small blender: place all the icing ingredients into the blender and process, scraping down the sides half-way through. I find this the easiest way to make icing.
  • Otherwise: Sift the icing sugar and cocoa into a jug or small bowl. Add the melted butter and hot water and mix until combined and smooth.
  • When the slice is cooled but still warm, carefully lift it onto a chopping board or flat surface. Pour the icing over the slice and smooth out evenly with a palette knife or similar. Sprinkle with extra dessicated coconut.
  • Once slice is cooled and icing is set, cut into squares.

Storage:

  • The slice keeps well for up to 5 days in an airtight container or freeze for up to a month.

Notes

To make the slice Gluten-free: use Gluten-free plain flour and Gluten-free Baking Powder.
My favourite way to eat this slice is with a glass of cold milk! ?
I hope you enjoy this slice as much as I do. Please let me know in the comments on this post if you have made it. I love getting your feedback.
Enjoy. K

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 51mg | Fiber: 1g | Sugar: 17g | Vitamin A: 193IU | Calcium: 21mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!