Chocolate and Coconut Slice Recipe

Name: Chocolate and Coconut Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: melted butter, to grease; 80 g dark cooking chocolate, coarsely chopped; 80 g butter, room temperature, cut into small cubes; 70 g caster sugar; 1 egg, lightly whisked; 150 g plain flour; 2 tablespoons cocoa powder; 225 g shredded coconut; 395 g sweetened condensed milk; 2 eggs, lightly whisked; 100 g butter, cut into cubes; 300 g dark cooking chocolate, coarsley chopped

Servings: persons

melted butter, to grease
80 g dark cooking chocolate, coarsely chopped
80 g butter, room temperature, cut into small cubes
70 g caster sugar
1 egg, lightly whisked
150 g plain flour
2 tablespoons cocoa powder
225 g shredded coconut
395 g sweetened condensed milk
2 eggs, lightly whisked
100 g butter, cut into cubes
300 g dark cooking chocolate, coarsley chopped

1
Preheat the oven to 180C (if using a fan forced oven I'd probably lower this to about 160-170C).
2
Grease a slab pan/slice tin (base measurement of 16 x 26cm) with melted butter then lay down a sufficiently sized piece of baking paper to line the pan (the butter helps keep the baking paper in place).
3
If your slab pan is in better condition than mine the baking paper can probably be omitted!
4
Place the chocolate (for base) in a heatproof bowl over a saucepan of simmering water (alternatively use a double pan).
5
Be sure that the bowl doesn't touch the water, and that the water isn't boiling as it cause the chocolate to seize, making it go lumpy.
6
Stir chocolate until smooth and completely melted.
7
Using an electric beater, cream the butter and sugar until pale and creamy.
8
Stir in the chocolate and the egg until well combined.
9
Sift in the flour and cocoa powder, and again, stir until well combined.
10
Spread the mixture into the prepared pan (if it's a little tricky due to its thickness and stickiness, I advise using a metal spoon and dipping it in hot water whenever it starts to stick).
11
Bake in the oven for 15 minutes or until firm to touch.
12
For the coconut filling combine the coconut, condensed milk and egg.
13
Spread over the chocolate base, then place in the oven and bake for 25 minutes, or until slightly golden and a fair bit firmer to touch (you may need to increase the temperature a tiny bit, see how you go).
14
Allow to cool completely.
15
For the chocolate topping, melt the butter in a small saucepan over a medium heat.
16
Reduce the heat to low and add the chocolate.
17
Stir until chocolate has completely melted and the mixture is nice and smooth.
18
Pour chocolate mixture over the coconut filling.
19
Place in the fridge for about 20 minutes or until chocolate sets before cutting into pieces.

1230

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: melted butter, to grease, 80 g dark cooking chocolate, coarsely chopped, 80 g butter, room temperature, cut into small cubes, 70 g caster sugar, and more.

Yes, Chocolate and Coconut Slice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate and Coconut Slice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions