This Chocolate coconut slices recipe is for all you chocolate addicts (including me) out there. Made up of a chocolate base topped with chocolate cocoa frosting,need I say more? If you love chocolate as much as I do, then this recipe is a real keeper.
Slice recipes are really simple to bake, it is a real time saver. You don't have to cut or roll out individual cookies. It is just mixed into one bowl and pressed or poured out into the baking pan.
It is frosted as a whole and then cut up into squares or fingers. So go ahead and try this recipe when you want to bake a few cookies but don't have the time to shape them.
Making the cookie base
Here are step by step pictures so you can see what each stage should look like. The full printable recipe with amounts and instructions are at the end of this post.
Start by brushing a baking pan with melted butter - I use a 9 x 13 inch (35 x 22 cm) pan which is 1.5 inches (4 cm) deep.
You can use any shape pan you have available or prefer. After brushing the pan, line it with parchment paper. Let the paper extend over the two sides. This makes it easier for you to lift it out after it has been baked.
To make the chocolate coconut slices, start by sifting 2 cups of cake flour, 2 teaspoons of baking powder, 4 Tablespoons of cocoa powder.
Stir in 1 cup of white granulated sugar and 1 cup of unsweetened shredded coconut into a medium bowl.
Make a well in the centre and add 250 grams / 1 cup of cooled melted butter, 5 ml vanilla essence and 125 ml / ½ cup buttermilk or plain yoghurt. (to make your own buttermilk substitute, add 1 teaspoon of lemon juice or vinegar to 125ml / ½ cup milk. Allow it to curdle for 5 minutes before using)
Press the into the greased and lined pan, and smooth the surface with the back of a spoon. Bake for 20 minutes. Leave to cool completely in the pan before frosting.
Making the frosting
To make the frosting, sift 1¼ cups powdered sugar and 2 tablespoons of unsweetened cocoa powder.
Add 2 Tablespoons /30g softened butter and 2 teaspoons hot water.
Avoid adding more water. This will result in the frosting becoming too thin and will not have that spreadable and matt consistency. Stir the frosting until smooth.
Toast about a ¼ cup of unsweetened shredded coconut in a dry skillet on medium heat. Toast for about 1 minute, stirring constantly to ensure that the coconut does not burn. Remove from heat and empty the toasted coconut onto a dry plate.
Using the paper, lift the completely cooled baked base from the pan and spread with frosting Sprinkle with toasted shredded coconut. Cut into pieces and serve.
These slices can be stored for up to 3 days in an airtight container.
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Chocolate Coconut Slices
FOR THE SLICE BASE
- 2 cups cake or all purpose flour
- 2 teaspoons baking powder
- 4 Tablespoons unsweetened cocoa powder
- 1 cup white granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup melted butter cooled for about 5 minutes
- 1 teaspoon vanilla extract
- ½ cup buttermilk or plain yoghurt SEE NOTE 1
FOR THE ICING / FROSTING
- 1¼ Cups powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons butter softened
- 1 to 2 teaspoons hot water
- ¼ cup unsweetened shredded coconut toasted. SEE NOTE 2
Making the slice base
- Preheat oven to 350°F /180°C (160° fan)
- Brush a shallow baking dish which is about 13x9 inch (35 x 22 cm) 1.5 inches (4cm )deep, with melted butter. Line with baking paper, extending over the two sides.
- Sift flour, baking powder and unsweetened cocoa powder into a medium bowl.
- Stir in sugar and shredded coconut.
- Make a well in the centre and add the cooled melted butter,vanilla extract and buttermilk or yoghurt.
- Stir to combine.
- Press the mixture into the lined tin and smooth with the back of a spoon.
- Bake for 15 to 20 minutes, until baked.
- Leave to cool completely in the pan before frosting.
Making the chocolate frosting
- Sift powdered sugar and unsweetened cocoa powder into a bowl, add butter and water and stir until smooth.
- Using the paper, lift the completely cooled baked base from the pan and spread with frosting Sprinkle with toasted shredded coconut. SEE NOTE 2
- Cut into pieces and serve.
- Buttermilk substitute: To make your own buttermilk substitute, add 1 teaspoon of lemon juice or vinegar to 125ml / ½ cup milk . Allow it to curdle for 5 minutes before using.
- Toasting shredded coconut: Toast about a ¼ cup of unsweetened shredded coconut in a dry skillet on medium heat. Toast for about 1 minute, stirring constantly to ensure that the coconut does not burn. Remove from heat and empty the toasted coconut onto a dry plate.