Chocolate Slice

READY IN: 30mins
YIELD: 30 squares




  • Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
  • Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
  • Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
  • To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
  • place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
  • To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
  • Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
  • To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
  • This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.