chocolate + coconut slice

Give me cheese over chocolate any day of the week.

Want to know how many of the recipes on Lo’s Kitchen have chocolate in them? 3. 3 out of 145 recipes. Now I am far from a mathematician but I think that’s only around 2%.

Want to know how many recipes on the blog are served with mashed potato? 11. 11 out of 145. Around 8%. Yikes.

Mum did call me the ‘queen of mashed potato‘ on the weekend. I can now see what she means. I guess I am a lover of the ol’ spud. Not sure if many girls would take being called a mashed potato queen as a compliment? But I’ll take it.

So, back to chocolate. The reason I love this slice is that it isn’t too heavy on the chocolate. Far from being ‘chocolatey’ there actually isn’t that much cocoa in this recipe. It’s border line being able to be called a ‘chocolate + coconut slice’ really. Maybe it should be called a ‘coconut + chocolate slice’ instead?

Anyway, it’s lovely no matter what you call it. A recipe handed to me by Mim, it’s really easy to make and the perfect little sweet treat to have with a cup of tea or coffee at any time of day. Another oldie but a goodie, give it a try. Chocolate lovers will still love it, I promise.

Now if you’ll excuse me, I’m off to peel some potatoes for dinner.

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chocolate + coconut slice

1 x cup of self raising flour
1/2 cup of sugar
1/2 cup of desiccated coconut
2 x teaspoons of cocoa
125 grams of butter, chopped in to cubes
1 x egg

icing
1 1/2 cups of desiccated coconut
1 1/2 cups of icing sugar
1/2 cup of milk

  • Preheat the oven to 180℃ and grease and line a small slice tray with baking paper and canola oil spray.
  • Place flour, sugar, coconut and cocoa in to a large mixing bowl.
  • Rub in butter with your fingers until you have a crumbly texture.
  • Add the egg and continue to combine using your fingers.
  • Spread this mixture in to the slice tray using your fingers*.
  • Bake in the oven for 20 minutes or until cooked through and very slightly browned on top.
  • Whilst the slice is baking, get the icing ready as you want to spread this on as soon as the slice comes out of the oven. To do this, simply place the coconut, icing sugar and milk in a mixing bowl and stir using a wooden spoon.
  • Spread the icing out over the warm slice as soon as it comes out of the oven and pop it in the fridge to cool.
  • Once cool and icing has set, cut the slice in to squares using a sharp knife.

See progress pics below. 

Lo’s tips

  • *I use the back of a spoon to help me spread the mixture out. I find that if you spray the spoon with canola oil spray, it doesn’t stick to the mixture.
  • My sister Ali and I were talking this morning about making slice. Depending on the size of your slice tin will determine how thin the slice will be. If your tin is too large – you can always just squash the slice mixture up towards one end, leaving the other end empty. It isn’t like a cake mix so won’t spread out when cooking. If any of that makes any sense?
  • Store the leftover slice in a Tupperware in the fridge.

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If you make this chocolate and coconut slice, please leave your comments below. xx

9 Comments

  1. Such a convenient recipe- it cooks quickly (enough time to make the icing and tidy up), the butter is exactly half a block so you don’t have to measure it, and it’s quick and easy….. and delicious!

    Liked by 1 person

  2. Made this today and it’s yum! Easy too. Thank you. Loving the blog having discovered it last week. My question is should I store it in the fridge (after it’s set and cut) or the cupboard?

    Like

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