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.
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.
TO MAKE THE ICING / FROSTING
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.