A delicious two layer Chocolate Coconut Slice recipe to make on repeat, the base is made with cocoa and coconut, and the creamy chocolate icing is evenly spread over the cold base, it’s all sprinkled with even more coconut.
Chocolate Crunch Slice with Chocolate Icing and Coconut Recipe
Makes 30 small squares
Ingredients:
1 ¼ cups desiccated coconut
1 cup plain flour
½ cup self-raising flour
½ cup caster sugar
2 tbsp cocoa
160g butter, melted
2 eggs, whisked
1 tsp vanilla extract
Chocolate Icing
2 cups pure icing sugar
2 tbsp cocoa
20g butter, melted
2 tbsp hot water
2 tbsp desiccated coconut, extra
Method:
Preheat oven to 180˚C. Grease and line a 30cm x 20cm slab pan with baking paper. Combine coconut, flours, sugar and cocoa in a large bowl. Add butter, eggs and vanilla. Stir until well combined. Press into base of prepared slab pan. Bake for 15 minutes or until firm to the touch. Cool.
Sift icing sugar and cocoa into a bowl. Add butter and water. Stir until a smooth, spreadable consistency. Spread over cold base. Sprinkle with coconut. Refrigerate.
Cut into small squares and serve. Store in an airtight container in the refrigerator for up to 4 days.