This coconut chocolate fudge slice has become a favourite in our house. If you love chocolate and coconut then these rich and fudgy bars are made for you.
Table of contents
Why you’ll love it
- It’s fudgy texture – moist and fudgy chocolate with chewiness from coconut.
- So easy to make – one bowl for the slice and one bowl for the frosting. Done!
- So quick – you can have this in the oven in minutes.
- Portable – it’s a great treat for picnics, lunchboxes, potlucks and bake-sales.
- Indulgent but light – they have the indulgent flavour of a brownie without the heaviness.
- Freezer friendly – you can slice this up and store in the freezer for your next craving.
Brownie-like in flavour, this chocolate traybake is lightened up with chewy coconut. It’s rich, dense and moist and slightly addictive.
Ingredients you’ll need
This chocolate coconut slice uses just simple ingredients that you probably have in the pantry and fridge. Keep coconut on hand so you can make this quick slice on a whim.
- Coconut: Desiccated works well in this recipe, then I top it with a little shredded coconut at the end.
- Flour: Just plain (all-purpose) flour is all you need.
- Cocoa: Use dutch process cocoa for it’s smooth flavour and deep, dark colour. It’s in both the slice and the chocolate frosting.
- Eggs: These add structure and richness.
- Brown sugar: I use brown sugar to add moisture and chewiness.
- Baking powder: Only a little to give just a little rise while still keeping it fudgy.
- Salt: Always add just a little salt to everything. It brings out the flavour.
- Butter: Both in the slice and the fudgy frosting, it adds flavour and richness.
- Icing sugar: Aka powdered sugar, is used in the frosting.
- Milk: Just a touch in the frosting makes it smooth and spreadable.
How to make coconut chocolate fudge slice
A delicious dessert doesn’t get much more simple than this.
- Mix up the batter: First you whisk together the dry ingredients, then make a well in the centre and add the wet ingredients (photo 1).
- Bake: Spread the batter into a baking tin and bake (photo 2).
- Mix the frosting: Just beat all the ingredients for the frosting together in one bowl (photo 3), then spread it over the cooled slice (photo 4).
Tips and tricks
- Spreading the batter: The batter is thick, so use a spatula or spoon to nudge and spread the batter right up to the edges, then level it out a little (so one side isn’t thicker than the other).
- Add the frosting: As there is a good portion of butter in the frosting, let the slice cool almost to room temperate before frosting. If the slice is too warm, the thick, fluffy frosting may melt into a puddle.
How to store it
This slice can be stored in a cool place (like the pantry) for 3-4 days in an airtight container or in the fridge for 5-6 days.
Chocolate coconut slice can also be frozen. Cut it into pieces and freeze it in an airtight container for up to 2 months. It will thaw at room temperature in about ½ an hour. You can freeze it with or without the frosting.
The chocolate aroma that will fill your kitchen as this cooks is amazing and you’ll be itching to dig in. You can eat it without frosting and it’s still lovely, but let it cool a little after baking before digging in.
If you try this coconut chocolate fudge slice, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More recipes you’ll love
- Chocolate Coconut Brownies Recipe
- Classic Australian Lamingtons
- No-Bake Cherry Ripe Slice
- Chewy Caramel Coconut Bars
- Peppermint Coconut Fudge Bites
Never Miss a Recipe!
Get the latest recipes and my All About Chocolate ebook!
Coconut Chocolate Fudge Slice
FOR THE BASE
FOR THE CHOCOLATE FROSTING
- 130 g icing (powdered) sugar (1 cup / 4.6oz)
- 1 tablespoons milk
- ¼ cup unsalted butter (57g / 2oz)
- 25 g cocoa (¼ cup / 0.9oz)
FOR THE BASE
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
- In a large bowl, place the flour, sugar, coconut, baking powder and salt. Sift in the cocoa, then use a balloon whisk to whisk it all together.
- Make a well in the centre and add the eggs and cooled melted butter. Whisk together until combined.
- Tip the thick batter into the prepared tin and use a spatula to push it out to the edges and level it a little.
- Bake for 18-20 minutes, turning after 10 minutes so that it bakes evenly.
FOR THE CHOCOLATE FROSTING
- Combine the icing sugar, milk, butter and cocoa in a medium bowl and beat with an electric mixer until combined. Beat for another minute until fluffy.
- Once the cake has almost fully cooled, spread the icing over the top.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide).
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary, test for doneness 2-3 minutes before the recipe time suggested.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.