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Coconut Slice

A decadent chocolate and coconut slice that is deliciously creamy.

Prep time: 1 hour

Baking time: 20 minutes


  • Mixing bowl

  • Spatula

  • 8x8 inch tin

  • Greaseproof paper

  • Small pot

  • Glass bowl

  • Wooden spoon

  • Food thermometer



Biscuit base

  • 100g of Butter (or dairy free butter)

  • 50g of Caster sugar

  • 150g of Self-raising flour

  • 20g of Cocoa powder

Coconut filling

  • 1 tin of Condensed milk (vegan condensed milk can be found online)

  • 170g of Desiccated coconut

  • 50g of Icing sugar

Chocolate topping

  • 150g of Chocolate (dark chocolate if making this vegan)



Biscuit base

Preheat the oven to 160 degrees fan. Weigh out your butter, flour and cocoa powder and crumb together.

Add the sugar and and mix until it forms a dough.

Place the dough into your lined baking tin.

Press the dough evenly into the tin.

Bake for 20 minutes until it looks like this and a knife comes out clean. Leave to cool.


Coconut filling

Add all ingredients together and mix.

Mix until combined.

Today I am using vegan condensed milk which can be found online, it is a more caramel colour than regular condensed milk but tastes very similar.

Spread the coconut mixture on top of the biscuit and place in the fridge.


Chocolate topping

Place your chocolate in a bain marie and melt until it reaches 50-55 degrees for dark chocolate or 45-50 degrees for milk chocolate.

Make sure there is a gap between your bowl and your pot so that the steam has a place to escape, I do this by placing a fork underneath the bowl

Once your chocolate is melted bring down to 30-31 degrees for dark chocolate or 29-30 degrees for milk chocolate. In this hot weather this can take a long time so I will admit I cooled my chocolate in front of a fan.

Pour the chocolate into the baking tin and spread evenly.

Place in the fridge until the chocolate has firmed.

Cut into your desired size and enjoy!

I hope you enjoyed this recipe :)

Happy Baking!

Love Amy x

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