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Coconut Rough Slice is such a classic and simple recipe made from basic ingredients. The crunchy baked chocolate coconut base is covered in a thick layer of chocolate coconut frosting - ready to eat in just 30 minutes!
Old fashioned slice recipes don't get much more classic than Coconut Rough Slice!
Just like Raspberry Coconut Slice, Peppermint Slice, Passionfruit Slice and Jelly Slice, this simple slice is just as popular as it was 50 years ago (perhaps even more popular!)
And best of all, it tastes just like the Coconut Rough Slice your grandma used to make!
Why You're Going To Love This Recipe
This Coconut Rough Slice is an absolute favourite with the whole family.
Here's why it's so popular:
- It's quick, easy and tastes so yummy! In fact it will be ready to eat in just 30 minutes.
- Made using only basic ingredients, there's no extra trips to the supermarket required.
- A perfect little treat for school lunchboxes, and always a hit at cake stalls, fetes and fundraisers.
- This slice is freezer friendly which makes it a great option for when you want to stock up those lunch box fillers ahead of time.
- 100% Kid Approved - this is such a popular recipe with the kids.
Try it for yourself and see:
5 Star Reader Reviews
"Made this for a work bbq; quick, easy and oh, so good! I've also been invited to make this again for a larger audience....."
"This is so easy and so delicious. I followed the recipe, no changes, and was really happy with it. It won't last long in our house!"
What You Need
You literally only need one bowl to make this Coconut Rough Slice.
There's no need for fancy equipment... you don't even need beaters!
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
For The Base:
- cocoa powder
- self-raising flour - use store-bought self raising flour or make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain all-purpose flour
- caster sugar - also known as superfine sugar, this is a finer sugar than regular white sugar. You can read all about caster sugar here.
- desiccated coconut - desiccated coconut is made by grating the white, mature coconut flesh finely, before drying. It is much finer than shredded or flaked coconut
- butter - either salted or unsalted can be used in this recipe
For The Topping:
- cocoa powder
- icing sugar - pure icing sugar will give you a firmer topping, however I prefer to use soft icing sugar in this recipe
- sweetened condensed milk - Nestle is a popular brand of sweetened condensed milk. Choose a full fat (not skim or light) sweetened condensed milk for the best results
- butter - you can use either salted or unsalted butter for this recipe
- water - a small amount of boiling water helps to make this frosting spreadable. Tip: be careful not to use too much water or your frosting will be too soft and runny.
Step By Step Instructions
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Prepare The Base
Preheat your oven to 170 degrees Celsius and grease and line a baking tray.
Sift flour and cocoa into a mixing bowl.
Add caster sugar, desiccated coconut and melted butter to the bowl and mix well.
Step 2 - Bake The Base
Press mixture into the prepared baking tray and bake for 20 minutes.
Allow to cool before adding the frosting.
Step 3 - Make The Frosting
Place the cocoa, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a bowl and mix together well.
Step 4. Layer The Frosting
With a knife (dipped in hot water) spread the thick layer of frosting over the cooled base, and place in the fridge to set before cutting into slices.
Expert Tips And FAQ
Can I use a different kind of coconut in this recipe?
Flaked or shredded coconut does not give the same texture to your coconut rough slice. Desiccated coconut works best for this slice as it is finely grated.
Can I substitute with 'light' condensed milk?
Full sweetened condensed milk makes the frosting set firmer than 'light' does, and so this is what I recommend using in this slice.
How do I spread the thick frosting over the base?
Dip a large flat knife in boiling water to heat the blade (then dry it), you will find it much easier to spread topping over the base.
Storing & Freezing
You can store coconut rough slice in an airtight container at room temperature for up to a week, or freeze in an airtight container for up to a month.
There's a reason why these old-fashioned recipes are so popular, because they're basic (easy!), budget friendly (thanks!), and they just taste so delicious.
Here's some other classic old fashioned slices:
- Chocolate Weetbix Slice - super simple, perfect for lunchboxes or that after school treat. With a box of Weetbix in the cupboard, this baked slice couldn't be easier!
- Easy Chocolate Coconut Slice - another quick and simple 'melt, mix & bake' (you don't even need beaters or a mixer), and I'm sure you'll have everything needed already on hand.
- Chocolate Hedgehog Slice - crushed biscuits, coconut, condensed milk and chocolate (and walnuts if you like!) - whose Grandma didn't serve this one up to fill up hungry tummies?
- Lemon Coconut Slice - another most popular slice recipe! With a biscuit base and a tangy lemon frosting - in just 15 minutes it's in the fridge chilling! For something a little different, try my Lime and Coconut Slice.
- Chocolate Caramel Slice - here's one for the dedicated sweet tooth! This favourite slice has been well tried, tested and approved, and it is truly irresistible......
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Coconut Rough Slice
This classic Coconut Rough Slice has a crunchy chocolate base topped with a smooth and creamy chocolate coconut frosting. The perfect slice for afternoon tea, lunch boxes or a sneaky late night treat.
5 from 55 votes
Print Pin Rate
Course: Slices, slices and bars
Cuisine: Baking
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 16 pieces
Calories: 239kcal
Author: Lucy - Bake Play Smile
Ingredients
For the base:
- 1 tbs cocoa powder
- 150 g (1 cup) self-raising flour
- 80 g (⅓ cup) caster sugar
- 30 g (⅓ cup) desiccated coconut
- 125 g butter melted
For the topping:
- 2 tbs cocoa powder
- 90 g (1 cup) desiccated coconut
- 185 g (1 ½ cups) icing sugar
- 160 g (½ cup) sweetened condensed milk
- 1 tbs butter softened
- 1 tbs water boiling
Instructions
Conventional Method
Preheat oven to 170 degrees Celsius (fan-forced). Grease and line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
Sift the cocoa powder and self-raising flour into a large bowl.
Add the caster sugar, desiccated coconut and melted butter and mix together well.
Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top.Allow to cool.
Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a large bowl and mixing well.
Use a hot knife (dipped in hot water and then dried off) to spread the topping over the cooled slice.
Place into the fridge to set before cutting into slices.
Store in an airtight container at room temperature for up to 1 week or wrap well and freeze for up to 1 month.
Thermomix Method
Preheat oven to 170 degrees Celsius (fan-forced). Grease and line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2.
Add the cocoa powder, self-raising flour, caster sugar, desiccated coconut and melted butter and mix for 10 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top.Allow to cool.
Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a clean and dry Thermomix bowl and mix for 10 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Use a hot knife (dipped in hot water and then dried off) to spread the topping over the cooled slice.
Place into the fridge to set before cutting into slices.
Store in an airtight container at room temperature for up to 1 week or wrap well and freeze for up to 1 month.
Notes
Recipe Notes & Tips
Type of coconut to use - desiccated coconut works best for this slice as it is finely grated, whereas flaked or shredded coconut would not give the same texture.
'Light' versus 'full' sweetened condensed milk - full sweetened condensed milk makes the frosting set firmer than 'light or skim' does, and so this is what I recommend using.
Spreading the frosting over the base - by dipping a flat knife in boiling water to heat the blade (and then dry it), you will find it much easier to spread the thick topping over the base.
Storing - this slice can by stored in an airtight container at room temperature for up to 1 week.
Freezing - wrap the whole slice (or pieces) in foil well, or place in an airtight container and freeze for up to 1 month.
Nutrition
Calories: 239kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 101mg | Fiber: 2g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.5mg
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