Ultimate Choc Coconut Slice Recipe

This Choc Coconut Slice isn’t just a recipe in our house; it’s a legacy, a sweet, crumbly, chocolatey testament to weekend baking and shared moments. I remember the first time I made it, slightly intimidated by the idea of a layered slice, but the aroma that filled the kitchen as the coconut toasted and the chocolate melted was enough to convert me for life. My kids, initially drawn in by the promise of “chocolate,” now specifically request “that yummy coconut one.” It’s become our go-to for school bake sales (where it disappears in record time), casual Sunday afternoon teas, and even as a comforting treat after a long week. The beauty of this recipe lies in its simplicity – a buttery biscuit base, a chewy, sweet coconut filling, and a generous layer of smooth chocolate on top. It’s forgiving, endlessly adaptable, and delivers a perfect bite of nostalgia every single time. The contrast of textures, from the firm base to the soft coconut and the snap of the chocolate, is pure bliss. Trust me, once you try this, it’ll become a treasured part of your baking repertoire too.

Ingredients for Your Ultimate Choc Coconut Slice

This recipe aims for a perfect balance of textures and flavours, resulting in a slice that’s both deeply satisfying and wonderfully moreish. We’re using standard Australian cup and spoon measurements.

For the Biscuit Base:

• 250g (approx. 1 packet) plain sweet biscuits (like Arnott’s Marie, Digestive, or Nice biscuits)
• 125g (1/2 cup) unsalted butter, melted
• 2 tablespoons cocoa powder (unsweetened, for a richer chocolate base)
• 1 tablespoon caster sugar (optional, if your biscuits are less sweet)

For the Coconut Filling:

• 395g can (1 can) sweetened condensed milk
• 200g (approx. 2 ½ cups, loosely packed) desiccated coconut
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten (helps bind the filling)
• Pinch of salt (enhances the sweetness)

For the Chocolate Topping:

• 200g good quality dark chocolate (50-70% cocoa solids), chopped
• 1 tablespoon coconut oil or vegetable oil (helps the chocolate set smoother and cut easier)
  • Alternatively, you can use milk chocolate or a mix of dark and milk, depending on your preference.

Equipment Needed:

• 20cm x 30cm (approx. 8 x 12 inch) rectangular slice tin or baking pan
• Baking paper
• Food processor (optional, for crushing biscuits) or a ziplock bag and rolling pin
• Mixing bowls
• Spatula
• Small saucepan or microwave-safe bowl for melting chocolate

Instructions: Crafting Your Choc Coconut Masterpiece

Follow these steps carefully for a slice that will have everyone asking for the recipe. Patience during cooling and chilling is key to perfect squares!

Step 1: Prepare the Tin and Oven

1. Preheat your oven to 180°C (160°C fan-forced / 350°F / Gas Mark 4).
2. Grease your 20cm x 30cm slice tin lightly with butter or cooking spray.
3. Line the tin with baking paper, leaving a 2-3cm overhang on the two longer sides. This will act as “handles” to easily lift the slice out once it’s set.

Step 2: Make the Biscuit Base

1. Crush the biscuits into fine crumbs. You can do this in a food processor for a quick and even result, or place them in a sturdy ziplock bag and crush them with a rolling pin (a great way to release some stress!).
2. In a medium mixing bowl, combine the biscuit crumbs, cocoa powder, and optional caster sugar. Stir well to ensure the cocoa is evenly distributed.
3. Pour the melted butter over the crumb mixture. Mix thoroughly with a spatula or your hands until the mixture resembles wet sand and holds together when pressed.
4. Tip the crumb mixture into your prepared slice tin. Using the back of a spoon, a flat-bottomed glass, or your clean fingertips, press the mixture down firmly and evenly to create a compact base. Ensure it’s especially well-pressed into the corners.
5. Bake the base for 10-12 minutes, just until it’s slightly set and fragrant. Remove from the oven and set aside while you prepare the filling. This pre-bake helps create a crisper base.

Step 3: Prepare the Coconut Filling

1. In a clean medium mixing bowl, combine the sweetened condensed milk, desiccated coconut, vanilla extract, lightly beaten egg, and the pinch of salt.
2. Stir everything together with a spatula until thoroughly combined. The mixture will be thick and sticky. Ensure all the coconut is moistened by the condensed milk.

Step 4: Assemble and Bake the Slice

1. Carefully spoon the coconut filling over the pre-baked biscuit base.
2. Spread the filling evenly using the back of a spoon or an offset spatula. Try to get it right to the edges to seal in the base. It can be a bit sticky, so wetting the spoon slightly can help.
3. Return the tin to the preheated oven. Bake for 20-25 minutes, or until the coconut topping is golden brown on top and feels set to the touch. The edges should be nicely browned. Keep an eye on it, as coconut can brown quickly.
4. Once baked, remove the slice from the oven and place the tin on a wire rack to cool completely. This is crucial – do not attempt to add the chocolate topping while the slice is hot, as it will just melt messily and not set properly. Allow at least 1-2 hours for it to cool to room temperature.

Step 5: Add the Chocolate Topping

1. Once the coconut layer is completely cool, prepare the chocolate topping.
2. Place the chopped dark chocolate and the coconut oil (or vegetable oil) into a heatproof bowl.
3. Melt the chocolate. You can do this using a double boiler method (placing the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water) or in the microwave. If using the microwave, heat in 20-30 second intervals, stirring well after each interval, until the chocolate is smooth and glossy. Be careful not to overheat or seize the chocolate.
4. Pour the melted chocolate mixture evenly over the cooled coconut layer.
5. Use a spatula or the back of a spoon to spread the chocolate into a smooth, even layer, covering the entire surface.

Step 6: Chill and Slice

1. Place the slice (still in its tin) into the refrigerator for at least 2-3 hours, or preferably overnight, for the chocolate to set completely firm and the slice to become easier to cut.
2. Once the chocolate is fully set, remove the tin from the refrigerator. Let it sit at room temperature for about 10-15 minutes before attempting to slice – this helps prevent the chocolate from cracking too much.
3. Use the overhanging baking paper “handles” to carefully lift the entire slice out of the tin and onto a cutting board.
4. For clean cuts, use a large, sharp knife. It can be helpful to dip the knife in hot water and wipe it dry between cuts.
5. Cut the slice into squares or rectangles of your desired size. We find that 16-24 pieces is a good yield, depending on how generous you want the portions to be.

Nutrition Facts

• Servings: This recipe yields approximately 16-20 generous slices, depending on how you cut them.
• Calories per serving (approximate): Around 250-350 calories per slice.
  • Please note: This is an estimation. Actual calorie content can vary based on specific brands of ingredients used, the exact size of the slices, and any modifications made to the recipe.

This slice is a treat, so it’s best enjoyed in moderation as part of a balanced diet. The combination of butter, sugar, condensed milk, and chocolate makes it rich and indulgent.

Preparation Time

Understanding the time commitment helps you plan your baking session effectively.

• Active Preparation Time: Approximately 25-30 minutes (crushing biscuits, mixing base and filling, spreading layers).
• Baking Time:
  • Base: 10-12 minutes
  • Slice (with filling): 20-25 minutes
  • Total Baking Time: Approximately 30-37 minutes
• Cooling & Chilling Time:
  • Cooling after baking: 1-2 hours (essential before adding chocolate)
  • Chilling after chocolate topping: 2-3 hours minimum (preferably overnight for best results)
• Total Time (from start to ready-to-eat): Approximately 4 to 6 hours (largely inactive cooling/chilling time).

While the hands-on time is relatively short, the cooling and chilling periods are vital for the slice to set properly and achieve its perfect texture.

How to Serve Your Delicious Choc Coconut Slice

This Choc Coconut Slice is wonderfully versatile. Here are some delightful ways to serve and enjoy it:

• Afternoon Tea Classic:
  • Serve alongside a hot cup of tea (English Breakfast, Earl Grey) or coffee.
  • Arrange on a tiered cake stand with other small cakes and sandwiches for an elegant afternoon tea experience.
• Lunchbox Treat:
  • Cut into smaller, manageable squares for a delightful surprise in school or work lunchboxes.
  • Ensure it’s kept cool if the weather is warm, as the chocolate can soften.
• Party Platter Favourite:
  • A guaranteed hit at birthday parties, potlucks, and family gatherings.
  • Its crowd-pleasing flavours appeal to both adults and children.
• Dessert Delight:
  • Serve a slightly larger piece with a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream for a more decadent dessert.
  • A drizzle of raspberry coulis can add a lovely tart contrast.
• Bake Sale Star:
  • Individually wrap slices in cellophane or place them in cupcake liners for an attractive bake sale offering. They always sell out fast!
• Simple Snack:
  • Enjoy a piece straight from the fridge when you need a little pick-me-up.
• Gifting:
  • Arrange an assortment of slices in a decorative box or tin, tie with a ribbon, and gift them to friends, neighbours, or colleagues. Homemade treats are always appreciated!
• With a Glass of Milk:
  • The classic combination for kids (and kids at heart!).

No matter how you choose to serve it, this Choc Coconut Slice is sure to bring smiles. Its rich flavour and satisfying texture make it perfect for almost any occasion that calls for a sweet treat.

Additional Tips for Choc Coconut Slice Perfection

Elevate your choc coconut slice from great to absolutely divine with these five expert tips:

1. Lining the Tin is Non-Negotiable:
   Don’t skimp on lining your baking tin with baking paper, and make sure to leave an overhang on at least two sides. This is the secret to easily removing the entire slice once it’s set, allowing for neat, clean cuts without damaging the edges. It also makes cleanup a breeze! Press the paper firmly into the corners to ensure the base forms well.
2. Chocolate Choices Matter:
   The quality and type of chocolate you use for the topping can significantly impact the final taste.
   • Dark Chocolate (50-70% cocoa): Provides a rich, intense flavour that beautifully balances the sweetness of the coconut filling.
   • Milk Chocolate: Offers a sweeter, creamier topping, often preferred by children.
   • Mix: A combination of dark and milk chocolate can give you the best of both worlds.
     Adding a teaspoon or tablespoon of coconut oil or a neutral vegetable oil to the melting chocolate not only gives it a beautiful gloss but also helps it set slightly softer, making it less prone to cracking when you slice it.
3. Don’t Rush the Cooling/Chilling:
   This is perhaps the most crucial tip. Attempting to add the chocolate topping to a warm base will result in a messy, unappetizing melt. Allow the baked slice to cool completely at room temperature first. Then, after applying the chocolate, chilling it thoroughly (for at least 2-3 hours, or ideally overnight) is essential. This firms up the chocolate and allows the layers to meld together, making slicing much easier and cleaner. Patience here pays off in perfectly formed slices.
4. Experiment with Add-Ins (Subtly):
   While the classic recipe is fantastic, you can introduce subtle variations:
   • Citrus Zest: A teaspoon of finely grated lemon or orange zest added to the coconut filling can introduce a lovely fresh counterpoint to the sweetness.
   • Nuts: A handful of finely chopped macadamia nuts or almonds could be sprinkled over the coconut filling before baking for added crunch and flavour, or even mixed into the biscuit base.
   • Spice: A tiny pinch of ground cinnamon or nutmeg in the biscuit base can add a warm, comforting note.
     Remember to keep additions minimal so as not to overpower the core choc-coconut flavour.
5. Achieving Clean Cuts:
   For bakery-perfect slices:
   • Ensure the slice is thoroughly chilled.
   • Use a long, sharp, thin-bladed knife.
   • Warm the knife by dipping it into a jug of hot water, then wipe it dry with a clean cloth before each cut. The warm blade will glide through the chocolate and slice more cleanly.
   • Wipe the knife clean between cuts to prevent crumbly build-up.
   • If the chocolate cracks a little, don’t worry! It still tastes delicious. Letting the slice sit at room temperature for 10-15 minutes after removing it from the fridge can also help temper the chocolate slightly, making it less brittle.

FAQ: Your Choc Coconut Slice Questions Answered

Here are answers to some frequently asked questions about making this delightful Choc Coconut Slice:

Q1: Can I make this Choc Coconut Slice gluten-free?
A: Absolutely! To make a gluten-free version, simply substitute the plain sweet biscuits in the base with your favourite gluten-free plain biscuits or cookies. Most supermarkets stock a good range. Ensure they are a type that will crush well. The rest of the ingredients (condensed milk, desiccated coconut, chocolate, butter, egg, vanilla) are typically gluten-free, but always double-check labels, especially for cocoa powder and chocolate, to ensure there’s no cross-contamination or added gluten-containing ingredients.

Q2: My biscuit base is too crumbly and doesn’t hold together. What did I do wrong?
A: A crumbly base is usually due to one of two things:
* Not enough butter: Ensure you’re using the correct amount of melted butter to bind the biscuit crumbs. If your crumbs seem very dry after adding the butter, you might need an extra tablespoon.
* Not pressed firmly enough: The crumb mixture needs to be pressed very firmly and evenly into the base of the tin. Use the bottom of a glass or a metal measuring cup to really compact it down, especially into the corners. Pre-baking the base for 10-12 minutes also helps it set and become less crumbly.

Q3: Can I use fresh or shredded sweetened coconut instead of desiccated coconut?
A: Desiccated coconut is finely ground and dried, which gives the filling its characteristic chewy texture and helps it absorb the condensed milk well.
* Shredded sweetened coconut (often found in the US): This is usually moister and has larger strands. You can use it, but it might result in a slightly different, perhaps wetter, texture. You might need to slightly reduce the condensed milk or add a tablespoon of flour to the filling to help it set.
* Fresh coconut: Using freshly grated coconut would significantly change the texture and moisture content, making the filling much wetter and potentially preventing it from setting properly. It’s best to stick to desiccated coconut for this particular recipe to achieve the intended texture.

Q4: How should I store the Choc Coconut Slice, and how long will it last?
A: Store the Choc Coconut Slice in an airtight container in the refrigerator. The cool temperature helps keep the chocolate firm and the slice fresh. It will last for up to 5-7 days when stored properly in the fridge. If you prefer a softer texture, you can let it sit at room temperature for about 15-20 minutes before serving. For longer storage, you can freeze it.

Q5: Can I freeze Choc Coconut Slice?
A: Yes, this slice freezes very well!
* To freeze: Once the slice is fully set and cut into individual pieces, you can arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours). Then, transfer the frozen slices to a freezer-safe airtight container or a heavy-duty freezer bag, placing layers of parchment paper between them to prevent sticking.
* Storage: It can be frozen for up to 2-3 months.
* To thaw: Remove the desired number of slices from the freezer and let them thaw in the refrigerator for a few hours or at room temperature for about 30-60 minutes. Avoid microwaving to thaw, as it can melt the chocolate unevenly.

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