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Chocolate Coconut Slices
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Chocolate Coconut Slices

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. How divinely delicious does that sound ? If you love chocolate as much as I do, then this recipe is a real keeper.
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 slices

Ingredients

US Customary - Metric

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

Instructions

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.

Notes

  1. 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.
  2. 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.

Nutrition

Serving: 1slice | Calories: 324kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 224mg | Potassium: 113mg | Fiber: 2g | Sugar: 23g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!