Are you a choc coconut slice aficionado like me? If so, do read on as I’m about to share the recipe for the greatest Choc Coconut Slice of all time! … That’s a big claim I know, but please believe me when I say you must make this slice for yourself, consume said slice, and then glory in its rich and wondrous goodness. It’s crispy on the outside and just slightly gooey on the inside – in other words, it’s fantastic!!
Feeling a bit down in the dumps and generally blah given all the bad stuff that’s currently happening in the world – both close to home and far away, I sought comfort in the warm arms of baking. In my opinion you just can’t go past a chocolate slice on such occasions, and I firmly believe that chocolate and coconut should unite together as often as possible.
Heading to Mr Google for inspiration, I came across this recipe and decided to make it my own. It took hardly any time at all to make, and didn’t last much longer once it was out of the oven. While the original recipe was pretty good, I did make a few minor modifications of my own along the way. Please note, if you’re doing your best to be healthy it’s probably best to overlook the massive amounts of butter and sugar used …
After you’ve preheated your oven to 180°C, you’ll need to grease a baking tray and line it with baking paper (you know how sometimes you don’t bother with baking paper even though a recipe says to … in this case it makes all the difference to slice failure or success).
1. Mix all these dry ingredients together in a bowl:
- 3 crushed wholewheat breakfast biscuits (Vita Brits or Weet-Bix)
- 1 cup desiccated coconut
- 1/2 cup caster sugar
- 1 cup self-raising flour
- 2 (generous) tablespoons cocoa
2. Melt 150g butter and pour it over the dry ingredients. Add 1 teaspoon of vanilla essence and mix it all together. Spoon the mixture into your chosen baking tray and press it down until roughly level (it makes the icing so much easier to apply).
3. Bake the slice for roughly 15 minutes. Then it’s time to make the icing – strangely enough, this slice is actually iced while it’s still hot (I don’t think I’ve ever come across that before).
4. To make the icing, mix together: 1 1/2 cups icing sugar mixture and 1 1/2 tablespoons cocoa in a small bowl. Add 2 (generous) tablespoons of hot water and 1 tablespoon of melted butter and mix. I found that I needed to add more hot water to get the icing to ‘spreading’ consistency, but this is more of a ‘follow your instinct’ kind of situation. Just keep adding hot water gradually until a spreadable paste is achieved. Don’t worry if it feels a bit too stiff, as you begin to spread the icing on the still-hot slice it will become more malleable.
5. Leave the slice to one side until it cools further and the icing sets. So now you’ve got your finished and beautifully iced slice, there’s little more to do apart from eat it!
Now the original recipe suggested this slice makes 24 serves … hahahaha … they obviously don’t know how the slice portioning process works in my household. But needless to say, this slice was very satisfying even if we didn’t come at all close to achieving 24 serves.
Perhaps you’d like to make this slice for yourself? Or make it for someone who’s feeling a little worse than ordinary? The fabulous Digella is currently coordinating ‘Baked Relief’ in Brisbane – a wonderful way to bring baked goodies to those either impacted by recent floods, or who are helping out with the clean-up process. Makes you feel all warm inside just thinking about the goodness of the human race … don’t you think?
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