How to stop chocolate cracking on caramel slices?

Add a tablespoon of oil to the chocolate once it's melted . Sometimes cold chocolate can crack but that little touch of oil ensures perfect slices every time.

How to cut a chocolate topped slice?

If you are cutting chocolate by itself or a chocolate topped dessert, you will have to use two knives, alternating between cutting individual pieces . Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel.

Why does my caramel slice not set?

Sweetened condensed milk - Do not use skim (low fat) , caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.

How do you not crack chocolate when cutting it?

Get a perfect slice of chocolate without any cracks by adding tahini to your melted chocolate .

What knife is best for cutting chocolate?

In our co-rankings, the serrated knife was a perfect 10/10, followed by a rolling pin (7/10); a chef's knife (5/10); food processor (4/10); and bench knife (3/10). When it's time to chop chocolate, grab a serrated knife.

How to make chocolate not crack?

2 Ways to Prevent Chocolate Coating from Cracking A good place to start is by adding 1 part of neutral vegetable oil to every 6 parts of chocolate . I.e., for 1 kilogram of chocolate, add 150 grams of vegetable oil such as grape seed or sunflower oil.

How do you stop chocolate from splitting?

Top tips: Make sure that the bottom of the bowl doesn't touch the water and that no water comes into contact with the melting chocolate . These may cause the chocolate to seize and become unusable. Don't let the water get too hot – the chocolate may burn and then split.

How do you keep caramel sauce from splitting?

If the sauce has separated then warming it gently and stirring occasionally should help it to come back together. If it still has a film of fat on the surface after warming then whisking in a tablespoon of hot water (from a freshly boiled kettle) can also help.

Chocolate Coconut Slice | Most Popular Recipe (2024)

Published: Sep 16, 2019 · Modified: Mar 10, 2020 by Lucy · This post may contain affiliate links · 178 Comments

Jump to Recipe

The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

When it comes to old fashioned slices, you can't go past recipes like this Chocolate Coconut Slice, Caramel Slice, Peppermint Slice, Jelly Slice, Coconut Raspberry Slice and Vanilla Custard Slice. Simple and delicious!

Chocolate Coconut Slice - A Two Layer Recipe

This slice recipe is so crazy delicious... you wont be able to stop at 1 (or even 5!) pieces! But what makes it so good is the two chocolate-filled layers.

The chocolate base is baked to a deliciously soft and chewy layer, while the simple chocolate icing on the top melts in your mouth. Trust me, you're going to fall in love with this recipe!

The Ingredients

For the base:

butter
brown sugar
egg
vanilla extract
plain flour
self-raising flour
cocoa powder
desiccated coconut

For the chocolate icing:

icing sugar
cocoa powder
butter
boiling water
extra coconut, for sprinkling

* Please scroll to the recipe card below for ingredient quantities and method

How To Make Chocolate Coconut Slice - Step By Step Guide

Melt, mix and bake! It's as simple as that!

Step 1: Mix the melted butter, sugar, egg and vanilla extract

Mix in a bowl until smooth.

Step 2: Mix through the flours and cocoa powder

Step 3: Bake until firm

Step 4: Prepare the chocolate icing

Mix the icing sugar and cocoa powder into a bowl. Add the butter and boiling water and mix until combined.

Step 5 - Spread the icing over the slice and chill

How To Store Chocolate Coconut Slice

Store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

More Classic Slice Recipes

If you love a good old-fashioned slice recipe, then check these ones out!

FAQ

Can I make chocolate coconut slice egg-free?

Check out this recipe - it's just as delicious and completely egg-free.

Do you have a Thermomix Chocolate Coconut Slice recipe?

Yes, absolutely! Scroll to the recipe card below for the conventional and Thermomix methods.

What do I do if my chocolate icing is too thick to spread?

Add a little more boiling water and mix to combine.

What do I do if my chocolate icing is too runny?

Add a little more sifted icing sugar and mix to combine.

Should I use pure icing sugar or icing sugar mixture in my icing?

It's totally up to you! Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.

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Easy Chocolate Coconut Slice

The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

5 from 195 votes

Print Pin Rate

Course: sweet

Cuisine: Slices

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 serves

Calories: 226kcal

Author: Lucy - Bake Play Smile

Ingredients

For the base

▢ 150 g butter melted & cooled
▢ 200 g (1 cup) brown sugar firmly packed
▢ 1 egg lightly beaten
▢ 1 tsp vanilla extract
▢ 60 g (½ cup) plain flour
▢ 45 g (⅓ cup) self-raising flour
▢ 30 g (¼ cup) cocoa powder
▢ 40 g (½ cup) desiccated coconut

For the icing

▢ 200 g (1 ½ cups) icing sugar
▢ 30 g (¼ cup) cocoa powder
▢ 20 g butter finely chopped
▢ 2 tbs boiling water you may need to add extra water if your icing is very thick and difficult to spread
▢ 2 tbs extra desiccated coconut for sprinkling

Instructions

Conventional Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Sift flour and cocoa into bowl, add the coconut. Stir until mixture has combined.
Spread mixture evenly into pan. Bake for 25-30 minutes or until just firm.
To make the icing, sift icing sugar and cocoa into bowl.
Add butter and boiling water, stir together.
Spread warm slice with icing.
Sprinkle remaining coconut over slice.

Thermomix Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter into the TM bowl and melt for 3 minutes, 100 degrees, Speed 1. Leave to cool.
Add the sugar, egg and vanilla to the TM bowl and mix on Speed 5 for 20 seconds. Scrape down the sides of the bowl.
Sift flour and cocoa into the bowl and add ½ cup coconut. Mix on Speed 2 for 20 seconds or until mixture has combined (use the spatula to assist with mixing).
Spread mixture evenly into pan.Bake for 25-30 minutes or until just firm.
To make the icing, place the icing sugar and cocoa powder into the TM bowl and press Turbo 5 times to sift.
Add butter and boiling water. Mix together on Speed 5 for 15 seconds or until smooth (add a little more water if the icing is too thick).
Spread warm slice with icing.Sprinkle remaining 2 tbs coconut over slice.

Notes

Recipe Tips

Equipment -this is a simple melt and mix recipe that does not require beaters or a mixer.

Storing the slice -store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Egg-free alternative - follow this recipe for an egg-free option.

Chocolate icing -this is a very basic chocolate icing recipe. If you find the icing is too thick, simply add a little more boiling water. If you find it's too runny, add a little extra icing sugar.

Icing sugar -You can use either pure icing sugar or icing sugar mixture in this recipe. Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.

Nutrition

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