A family favourite, this soft and chewy chocolate slice is quick and easy and made using pantry staples.
This delicious chocolate slice with coconut is a classic for a reason - not only does it taste great but it's quick to whip up and you probably already have all the ingredients on hand.
Rich and fudgy with a moist coconut and chocolate base then finished with a layer of chocolate frosting on top and sprinkled with extra coconut, this slice is a great idea for lunch box treats for the kids too.
Despite this recipe being called a chocolate slice - it actually doesn't contain any chocolate as such, instead we get the lovely rich chocolate taste from cocoa. I recommend using Dutch-processed cocoa powder because this will give you the best flavour.
Table of Contents
Why you will love this chocolate slice recipe
- Rich chocolatey taste.
- Simple melt-and-mix dessert recipe.
- Basic pantry staple ingredients.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- salted butter
- light brown sugar
- an egg
- vanilla extract
- plain flour (all-purpose flour)
- self-raising flour (self-rising flour) - see my Top tips section below to make your own
- unsweetened cocoa powder - I use Dutch-processed cocoa
- desiccated coconut
- icing sugar (confectioners sugar)
*Please see the recipe card below for exact quantities and detailed instructions
How to make this chocolate slice
- In a large bowl combine melted butter, light brown sugar, egg and vanilla then mix.
- Mix in both flours, cocoa powder and desiccated coconut.
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- Tip base mixture into a greased and lined tin and bake.
- To make the chocolate icing, add icing sugar and extra cocoa powder to a bowl.
- Add butter and boiling water then mix until smooth.
- Spread icing over the base.
Top tips for the best result
- Self-raising (self-rising) flour is plain flour that has baking powder (a raising agent) added before it's packaged. The ratio of baking powder to flour is 2 teaspoons of baking powder for every cup (150 grams) of flour. To make enough for this recipe, sift together 50g of plain flour with ⅔ of a teaspoon of baking powder.
- Dutch-processed cocoa powder tastes smoother, richer and less acidic than regular cocoa.
Storage
- Store this slice at room temperature in an airtight container for up to 5 days.
- Suitable to freeze.
Other slice recipes you may enjoy
Lemon Coconut Slice - a slice that is bursting with lemony taste! This no-bake sweetened condensed milk slice is sweet and tangy with a fluffy lemon icing.
Cherry Ripe Slice - this slice recipe has an easy chocolate biscuit base, a sweet filling of cherries and coconut then topped with a layer of dark chocolate.
Biscoff Slice - an easy no-bake slice recipe with a base made using Biscoff biscuits, then a chocolate and Biscoff top layer and topped with a Biscoff drizzle.
📖 Recipe
Easy Chocolate Slice Recipe
Ingredients
- 150 g salted butter melted and slightly cooled
- 200 g light brown sugar
- 2 teaspoon vanilla extract
- 1 egg
- 75 g plain flour (all-purpose)
- 50 g self-raising flour (self-rising) see my notes for substitute
- 2 tablespoon Dutch-processed cocoa powder see my notes
- 45 g desiccated coconut
Chocolate Icing
- 230 g icing sugar (confectioners sugar)
- 3 tablespoon Dutch-processed cocoa powder
- 30 g salted butter
- 2 tablespoon boiling water
- 1 tablespoon desiccated coconut for sprinkling on top
Watch me make this recipe
Instructions
- Preheat oven to 160c.
- Grease and line a 20cm (8") square baking pan with baking paper and set aside.
- Place melted butter, light brown sugar, egg and vanilla in a large bowl, then mix to combine.150 g salted butter200 g light brown sugar2 teaspoon vanilla extract1 egg
- Add plain flour, self-raising flour, cocoa powder and desiccated coconut and mix to combine.75 g plain flour (all-purpose)50 g self-raising flour (self-rising)2 tablespoon Dutch-processed cocoa powder45 g desiccated coconut
- Tip base mixture into the prepared tin, smooth out into an even layer and bake for 20 - 25 minutes or until firm. Allow to cool before icing.
Chocolate Icing
- To make the icing, add icing sugar and extra cocoa powder to a bowl.230 g icing sugar (confectioners sugar)3 tablespoon Dutch-processed cocoa powder30 g salted butter2 tablespoon boiling water
- Add butter and boiling water then stir until smooth and combined.
- Spread icing over the cooled base, sprinkle extra coconut over the top then place in the fridge to set before slicing into squares.1 tablespoon desiccated coconut
Notes
- To make your own self-raising (self-rising) flour for this recipe, sift together 50g of plain flour with ⅔ of a teaspoon of baking powder.
- Dutch-processed cocoa powder tastes smoother and richer than regular cocoa powder. I find that in baked goods it tastes more like actual chocolate rather than just cocoa powder.
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Does the icing go on straight out of the oven?
Hi Kim, allow the base to cool first - sorry, I will add this into the recipe!
Thanks, all good.
Just wondering how much coconut goes into the base please? The ingredient list just says desiccated coconut....... thanks, Sonya
Whoops!!!! Thanks for letting me know, Sonya - I have just fixed it now (it's 45g). Thanks again!