Go Back
+ servings
Chocolate Coconut Slices

Chocolate Coconut Slices

Ashika | Gardening Foodie
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.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 16 slices
Course Biscuit and slices

Ingredients
  

FOR THE SLICE BASE

  • 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

FOR THE ICING / FROSTING

  • 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

Instructions
 

TO MAKE THE SLICE BASE

  • 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.

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.

Notes

 
  1. 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
  2. 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.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe? Let me know how it was in the comments below