It’s Christmas party time at work and I was asked if I could bring along a sweet dish. We New Zealanders love our slices and this Chocolate Coconut Slice is a firm favourite.
It’s quick and easy to make and, like many of our favourite slices, combines the textural delight of a crunchy (and chewy) base and a melt-in-your-mouth icing topping. And, of course, it’s chocolate – need I say more?! Thanks to Cadbury Kitchen.com.au for this recipe.
CHOCOLATE COCONUT SLICE
Makes about 24 slices
- 185g butter, melted
- 1½ cups brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup flour
- ⅓ cup self-raising flour
- ⅓ cup good quality cocoa
- ¾ cup desiccated coconut
- 1 cup icing sugar (confectioner’s sugar)
- ¼ cup good quality cocoa
- 20g butter, extra, melted
- Hot water (about 2 Tbsp)
- 2 tablespoons desiccated coconut, extra, for sprinkling
- Beat together the butter, sugar, egg and vanilla then stir through the sifted flours and cocoa with the coconut, until well combined. Pour into a greased and base-lined 28cm × 18cm slice pan.
- Bake in a moderate oven 180°C (360°F) for 25-30 minutes or until cooked through.* (See note below). Take the slice out of the oven and cool it on a cake rack. As soon as it’s out of the oven, sift the icing sugar mixture with extra cocoa into a bowl then stir in the extra butter and enough water to make a spreadable icing. Spread over the slice while it’s still warm and sprinkle with extra coconut. Let it cool. Once it’s cool, you can pop it into the refrigerator to help the icing set, then take out and slice and serve.
*Note: It’s kind of hard to tell when it’s done to be honest – it certainly doesn’t feel firm when it’s ready, but I can assure you it does harden as it cools. Stick to the time suggested and you should be fine. The worst that can happen is that the slice is either a little more chewy or a little more crunchy in texture, so it’s a win/win either way!
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting