Well, what a time to be alive amiright? Who thought we would live through a pandemic of such epic proportions? We are on day 19 on self isolation today and I’m honestly starting to forget what the real world was like after being in our bubble for so long. The kids have done surprisingly well with only a few minor meltdowns and we have all been lapping up this extra time together.
Of course having all of this downtime has meant a lot of baking and trying new recipes as well as some of my favourites from the blog! I came across this recipe in an old cook book of mine and was craving something with coconut in it that was easy enough to put together. It uses simple, affordable ingredients that you’ll have in your pantry and creates something absolutely delicious!
My husband has declared this as his most favourite thing I’ve ever baked and that says a lot from someone who isn’t a big sweet tooth. This will definitely be made time and time again in our house. I love mine straight from the fridge!
Enjoy!
Choc-Coconut Slice
Ingredients:
1 cup of plain flour 1/3 cup of unsweetened cocoa powder
1 & 1/3 cup of caster sugar
1 & 1/2 cup of desiccated coconut
200g butter, melted and cooled
1/2 tsp of natural vanilla extract
2 eggs at room temperature, lightly whisked
2 Tbsps of desiccated coconut extra, to decorate
Icing:
1 & 1/4 cups of icing sugar
2 Tbsps unsweetened cocoa powder
30g butter, softened and chopped
1 Tbsp of hot water
Method:
- Preheat the oven to 180 C. Brush the base and sides of a slice tin with melted butter and line with baking paper extending over the sides.
- Sift the flour and cocoa together into a medium bowl. Stir in the sugar and coconut and make a well in the centre. Add the melted butter, vanilla and egg and use a wooden spoon to stir until well combined.
- Spoon the mixture into the prepared tin and use a spatula to flatten out evenly. Bake for 20 minutes or until a skewer comes out clean. Leave to cool in the tin completely.
- To make the icing, sift the icing sugar and cocoa together in a small bowl. Add the butter and hot water and stir until smooth. Add a little extra hot water if needed to get a smooth and spreadable consistency.
- Use the paper to lift the slice out of the tin. Spread icing over the top and sprinkle with the extra coconut. From here you can set aside at room temperature until the icing sets or I prefer to put mine in the fridge as it hardens much faster.
- Cut in to squares and serve. This slice will store in an airtight container for up to five days.
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