How to cut slices without chocolate cracking?

How do you keep chocolate from cracking when cutting? Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn't crack!

Why does my caramel slice not set?

Use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. You absolutely must, must, must cook the caramel layer until it's firm.

How do you make chocolate soft enough to cut?

Let the chocolate cool for about 8-10 minutes, or place the sheet pan in the refrigerator for about 3-5 minutes, until the chocolate is semi-set . It should be set enough to cut into with a cookie cutter, but not completely solid. (If it's too solid, it will crack when you attempt to cut it.)

What is a substitute for golden syrup in caramel slices?

- If you run out of golden syrup like I did once, simply use the same measurement of brown sugar in the caramel filling instead. Never use honey or maple syrup, they'll not only overpower the flavour but also not give it the solidity the slice needs.

How to get caramel to harden?

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened . (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).

Why is my homemade caramel not hardening?

If caramels are too soft, that means the temperature didn't get high enough . Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

Why does chocolate crack when cutting?

Chocolate has a tendency to crack when being cut due to its delicate structure and composition . It contains cocoa butter, which can solidify or melt depending on the temperature, making it prone to cracking if not handled properly.

What knife is best for cutting chocolate?

After chopping chocolate using five different tools and methods — a serrated knife , whacking with a heavy rolling pin, chef's knife, bench knife, and a food processor — Molly and I both reached the same conclusion: a serrated knife is your best bet.

How to stop chocolate cracking when cutting millionaire shortbread?

**If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it'll be softer so therefore won't crack when you cut it!

Chocolate Coconut Slice | Most Popular Recipe (2024)

Published: Sep 16, 2019 · Modified: Mar 10, 2020 by Lucy · This post may contain affiliate links · 178 Comments

Jump to Recipe

The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

When it comes to old fashioned slices, you can't go past recipes like this Chocolate Coconut Slice, Caramel Slice, Peppermint Slice, Jelly Slice, Coconut Raspberry Slice and Vanilla Custard Slice. Simple and delicious!

Chocolate Coconut Slice - A Two Layer Recipe

This slice recipe is so crazy delicious... you wont be able to stop at 1 (or even 5!) pieces! But what makes it so good is the two chocolate-filled layers.

The chocolate base is baked to a deliciously soft and chewy layer, while the simple chocolate icing on the top melts in your mouth. Trust me, you're going to fall in love with this recipe!

The Ingredients

For the base:

butter
brown sugar
egg
vanilla extract
plain flour
self-raising flour
cocoa powder
desiccated coconut

For the chocolate icing:

icing sugar
cocoa powder
butter
boiling water
extra coconut, for sprinkling

* Please scroll to the recipe card below for ingredient quantities and method

How To Make Chocolate Coconut Slice - Step By Step Guide

Melt, mix and bake! It's as simple as that!

Step 1: Mix the melted butter, sugar, egg and vanilla extract

Mix in a bowl until smooth.

Step 2: Mix through the flours and cocoa powder

Step 3: Bake until firm

Step 4: Prepare the chocolate icing

Mix the icing sugar and cocoa powder into a bowl. Add the butter and boiling water and mix until combined.

Step 5 - Spread the icing over the slice and chill

How To Store Chocolate Coconut Slice

Store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

More Classic Slice Recipes

If you love a good old-fashioned slice recipe, then check these ones out!

FAQ

Can I make chocolate coconut slice egg-free?

Check out this recipe - it's just as delicious and completely egg-free.

Do you have a Thermomix Chocolate Coconut Slice recipe?

Yes, absolutely! Scroll to the recipe card below for the conventional and Thermomix methods.

What do I do if my chocolate icing is too thick to spread?

Add a little more boiling water and mix to combine.

What do I do if my chocolate icing is too runny?

Add a little more sifted icing sugar and mix to combine.

Should I use pure icing sugar or icing sugar mixture in my icing?

It's totally up to you! Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.

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Easy Chocolate Coconut Slice

The most delicious twolayer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!

5 from 195 votes

Print Pin Rate

Course: sweet

Cuisine: Slices

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 serves

Calories: 226kcal

Author: Lucy - Bake Play Smile

Ingredients

For the base

▢ 150 g butter melted & cooled
▢ 200 g (1 cup) brown sugar firmly packed
▢ 1 egg lightly beaten
▢ 1 tsp vanilla extract
▢ 60 g (½ cup) plain flour
▢ 45 g (⅓ cup) self-raising flour
▢ 30 g (¼ cup) cocoa powder
▢ 40 g (½ cup) desiccated coconut

For the icing

▢ 200 g (1 ½ cups) icing sugar
▢ 30 g (¼ cup) cocoa powder
▢ 20 g butter finely chopped
▢ 2 tbs boiling water you may need to add extra water if your icing is very thick and difficult to spread
▢ 2 tbs extra desiccated coconut for sprinkling

Instructions

Conventional Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Sift flour and cocoa into bowl, add the coconut. Stir until mixture has combined.
Spread mixture evenly into pan. Bake for 25-30 minutes or until just firm.
To make the icing, sift icing sugar and cocoa into bowl.
Add butter and boiling water, stir together.
Spread warm slice with icing.
Sprinkle remaining coconut over slice.

Thermomix Method

Preheat oven to 160 degrees celsius (fan-forced). Grease and line with baking paper a 20x20cm square tin.
Place butter into the TM bowl and melt for 3 minutes, 100 degrees, Speed 1. Leave to cool.
Add the sugar, egg and vanilla to the TM bowl and mix on Speed 5 for 20 seconds. Scrape down the sides of the bowl.
Sift flour and cocoa into the bowl and add ½ cup coconut. Mix on Speed 2 for 20 seconds or until mixture has combined (use the spatula to assist with mixing).
Spread mixture evenly into pan.Bake for 25-30 minutes or until just firm.
To make the icing, place the icing sugar and cocoa powder into the TM bowl and press Turbo 5 times to sift.
Add butter and boiling water. Mix together on Speed 5 for 15 seconds or until smooth (add a little more water if the icing is too thick).
Spread warm slice with icing.Sprinkle remaining 2 tbs coconut over slice.

Notes

Recipe Tips

Equipment -this is a simple melt and mix recipe that does not require beaters or a mixer.

Storing the slice -store the slice in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Egg-free alternative - follow this recipe for an egg-free option.

Chocolate icing -this is a very basic chocolate icing recipe. If you find the icing is too thick, simply add a little more boiling water. If you find it's too runny, add a little extra icing sugar.

Icing sugar -You can use either pure icing sugar or icing sugar mixture in this recipe. Pure icing sugar will make the icing set firm (this is my preference) whereas icing sugar mixture will set soft.

Nutrition

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