This Chocolate coconut slices recipe is for all you chocolate addicts ( including me) out there. It is a thick layer of chocolate biscuit, topped with a spreadable like chocolate cocoa icing. If you love chocolate as much as I do, then this recipe is a real keeper.
Chocolate coconut slices start out as a mixture which is pressed into a shallow pan. I use a 35 x 22 cm rectangular pan which is 4 cm deep.
I tweaked the original recipe a bit because I was not happy with the thin crusty biscuit it produced. What I created instead was a monster… the slice now has a biscuity cake like texture if you can call it that.
It is soft and airy on the inside with a delicious thin crust on the outside. After it has baked and cooled, it is iced with a delicious thick chocolate icing. The icing is not runny, but rather a bit more matt and thicker than regular buttercream. It spreads smoothly with a palette knife.
Slice recipes are really simple to bake, it is a real time saver. You don’t have to cut or roll out individual biscuits. 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
Start by brushing a baking pan with melted butter or margarine – I use a 13×9 inch (35 x 22 cm) pan which is 1.5 inches (4 cm) deep. You can use any tin you have available or prefer. After brushing the pan, line it with baking 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 sugar and 1 cup of desiccated 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 in the tin.
Making the icing / frosting
To make the icing, sift 1¼ cups icing sugar and 2 tablespoons cocoa powder.
Add 30g softened butter or margarine and 2 teaspoons hot water.
Avoid adding more water. This will result in the icing becoming runny and will not have that spreadable and matt consistency. Stir the icing until smooth.
Toast about a ¼ cup of desiccated coconut in a pan 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, clean plate.
Using the paper, lift from the tin and spread with icing. Sprinkle with toasted coconut. Cut into pieces and serve.
These slices can be stored for up to 3 days in an airtight container.
- 2 Cups / 280g cake or all purpose flour
- 2 teaspoons / 10g baking powder
- 4 Tablespoons cocoa powder
- 1 Cup / 200g castor sugar
- 1 Cup / 100g desiccated coconut
- 1 cup / 250 g melted butter
- 1 teaspoon vanilla essence
- ½ cup / 125ml buttermilk or plain yoghurt SEE NOTE 1
- 1¼ Cups / 175g icing sugar / powdered sugar
- 2 Tablespoons cocoa powder
- 2 Tablespoons / 30g butter or margarine softened
- 1 to 2 teaspoons hot water
- ¼ Cup desiccated coconut toasted. SEE NOTE 2
Preheat oven to 350°F /180°C
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 cocoa into a medium bowl.
Stir in sugar and coconut.
Make a well in the centre and add the cooled melted margarine,vanilla essence 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 in the tin.
Sift icing / powdered sugar and cocoa into a bowl, add butter or margarine and water and stir until smooth.
Using the paper, lift slice from the tin and spread with icing. Sprinkle with toasted coconut. SEE NOTE 2
Cut into pieces and serve.
- To make your own buttermilk subsitute, add 1 teaspoon of lemon juice or vinegar to 125ml / ½ cup milk . Allow it to curdle for 5 minutes before using
- Toast about a ¼ cup of desiccated coconut in a pan 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, clean plate. The slices can be stored up to 3 days in an airtight container.