Photography: Tilly Pamment
This very easy chocolate coconut slice recipe, from the kitchen of Tilly Pamment, is made in four simple steps and then you have snacks for lunchboxes and afternoon tea on hand for days on end. Slice recipes are the ultimate in easy recipes you can whip up and they’re also easy to freeze for later. This chocolate coconut slice recipe has basic ingredients such as flour, cocoa, sugar, coconut and butter and has three delicious layers – the base, the icing and the final touch – flaked coconut sprinkled on top.
If you’re in the mood for slice, try our easy lemon slice recipe, our oat slice with raspberries and coconut or this fresh twist on the traditional caramel slice recipe.
Ingredients
Method
Preheat oven to 170°C fan-forced and line the base and sides of a 20cm square cake tin with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the tin.
Place the flour, cocoa, desiccated coconut, caster sugar and salt in a mixing bowl and use a hand whisk to combine. Make a well in the centre of the dry ingredients and pour in the melted butter and egg. Use a wooden spoon or spatula to mix to a soft dough.
Spoon the mixture into the prepared tin, smoothing it out to an even layer using an offset palette knife or the bottom of a glass. Bake in the preheated oven for 20–25 minutes or until the surface is set, the slice is smelling lovely and chocolatey, and only a few damp crumbs cling to a skewer when the slice is tested. Allow to cool completely in the tin.
When the slice is cool, make the icing by combining the icing sugar mixture and cocoa powder in a mixing bowl. Melt the butter in the hot milk, then add the mixture to the bowl with the icing sugar and cocoa. Stir to a smooth chocolatey paste before spreading it evenly over the top of the slice. Sprinkle with flaked coconut or sprinkles (if using) and allow the icing to set before slicing into squares using a large sharp knife.
Tip
This slice keeps happily in an airtight container at room temperature for 4–5 days and is a rather excellent lunchbox addition.
This is an edited extract from Handfuls of Sunshine by Tilly Pamment, with photography by Tilly Pamment, published by Murdoch Books, $39.99.
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