Chocolate Coconut Rough Slice
Indulge in the irresistible combination of rich chocolate and nutty coconut with this Chocolate Coconut Rough Slice recipe. Perfect for dessert lovers, this layered treat begins with a fudgy cocoa base made from scratch, topped with a luscious, chewy coconut filling, and finished with a glossy layer of melted semi-sweet chocolate. Quick and easy to prepare, requiring just 15 minutes of prep time, it’s baked to perfection and sets beautifully for a fuss-free dessert. Ideal for afternoon tea, potlucks, or as a sweet snack, this slice offers a delightful balance of textures and flavors. Plus, the optional addition of coconut oil to the chocolate topping adds an extra silky finish that's hard to resist. Whether you keep it at room temperature or chilled for a firmer bite, this crowd-pleasing slice is sure to be a new favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.5 cup butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups desiccated coconut
- 0.5 cup sweetened condensed milk
- 1 cup semi-sweet chocolate
- 1 teaspoon coconut oil (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the flour, cocoa powder, and granulated sugar.
Melt the butter in a small saucepan or microwave-safe bowl. Allow it to cool slightly before mixing it into the dry ingredients.
Add the vanilla extract and the egg to the mixture, stirring until a smooth, thick dough forms.
Press the dough evenly into the prepared baking pan to form the base. Use the back of a spoon or your hands to smooth it out.
In a separate bowl, mix the desiccated coconut and the sweetened condensed milk to create the coconut topping.
Spread the coconut mixture evenly over the chocolate base, ensuring full coverage.
Bake in the preheated oven for 18–20 minutes, or until the edges are lightly golden and the center is set. Remove from oven and let it cool completely in the pan.
Once cooled, melt the semi-sweet chocolate (and optional coconut oil) in a microwave-safe bowl or over a double boiler until smooth and glossy.
Spread the melted chocolate evenly over the cooled coconut layer. Allow it to set at room temperature, or place it in the fridge for faster cooling.
Once the chocolate is firm, lift the slice out of the pan using the parchment paper overhang. Cut into 12 squares or slices and serve. Store any leftovers in an airtight container at room temperature or in the fridge.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 28.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
