Coconut Chocolate Fudge Slice, with its fudgy base and it’s 4 ingredient fudgy chocolate frosting, is absolutely delicious and very easy to make. This simple coconut slice recipe takes just minutes to make and is just as perfect for afternoon tea as it is an after school snack.
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch square baking tin
Instructions
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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.