I rarely use a recipe that relies on cocoa, because you’ll never achieve that rich chocolate flavour that comes from melting down a block of Cadbury’s. But this recipe gets a thumbs-up in the flavour department, in spite of the lack of real chocolate. It’s an old recipe, and brings back memories of childhood and school fetes.
Most of us have a crusty old packet of coconut at the back of the larder and it is, I assure you, a most deserving use of an egg (which can be difficult to come by at the moment). I’m posting this because we’re all stuck at home, our cupboards are a bit bare, it doesn’t require fancy equipment and it’s easy enough for kids to make (which is also code for “adults who never learned how to cook”).
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Chocolate Coconut Slice Recipe
For the base
150g butter melted & cooled
200g (1 cup) brown sugar
1 egg lightly beaten
1 tsp vanilla extract
60g (1/2 cup) plain flour
45g (1/3 cup) self-raising flour
30g (1/4 cup) cocoa powder
40 g (1/2 cup) desiccated coconut
For the icing
200g (1 1/2 cups) icing sugar
30g (1/4 cup) cocoa powder
20 g butter finely chopped
2 tbs boiling water (add extra water if needed)
2 tbs extra desiccated coconut for sprinkling
Oven at 160C
Method
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Mix flour,cocoa and coconut in a bowl and then add to wet ingredients, stir until combined.
Spread mixture evenly into a lined 20x20cm square tin. Bake for 25-30 minutes or until just firm.
To make the icing, mix icing sugar and cocoa in a bowl. Add butter and boiling water and stir. Spread warm slice with icing and sprinkle remaining coconut over slice.