Coconut Rough Slice

This Coconut Rough Slice is a beloved New Zealand classic that requires minimal effort but delivers maximum flavour. The contrast between the soft, chewy coconut layer and the rich chocolate coating makes this a beloved recipe.

Ingredients and substitutions for Coconut Rough Slice

• Butter: The butter needs to be soft for the base which is somewhat of a shortbread texture here. Unsalted was used, but salted also works fine.
• Sugar: Superfine or caster sugar dissolves into the butter in the base and adds tenderness. Whilst the icing sugar, sometimes known as confectioner's or powdered sugar gives a melt-in-your-mouth texture to the icing.
• Plain flour: Plain flour or all purpose is best because it helps give the base it’s light texture and nice crumb. You don’t want to overwork this as it will make the texture dense, not melt-in-your-mouth.
• Cocoa powder: High quality cocoa powder is best because so much of this slice relies on the cocoa.
• Desiccated coconut: The finer chunks add the perfect texture to both the base and top of the filling. Shredded coconut is too large for this recipe, though you’re welcome to add this on top for a textural difference.
• Salt: Adds dimension and balances the flavors best. In the first test no salt was added to the topping and it lacked depth of flavor.
• Chocolate: Dark or milk block chocolate was used due to its higher quality.

See recipe card for quantities.

How to make Coconut Rough Slice:

Step 1: Dries: Toss all the dry ingredients into a bowl and stir together.

Step 2: Butter: Add the butter and whip on low until it resembles a rough crumble.

Step 3: Tin and bake: Toss into a lined tin and press down evenly, baking until matt in appearance.

Step 4: Cool: Remove from the oven and cool.

Step 5: Topping: Stir melted chocolate, butter and coconut together until smooth. Spoon over the base and spread out evenly. Set aside until firm.

Step 6: Slice and serve: Slice into even bars and serve up. Enjoy!

More bars and slices you'll love

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Coconut Rough Slice

Sylvie Taylor

The beauty of Coconut Rough Slice lies in its simplicity—just a handful of pantry staples come together to create a beloved dessert that only requires 12 minutes of baking for a classic that is perfect for lunchboxes or whenever the craving for something sweet hits.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Setting time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Course Dessert

Cuisine New Zealand

Servings 18

Calories 211 kcal

Ingredients

  

1x2x3x

Base

• 37 grams / ⅓ cup cocoa powder sifted
• 240 grams / 1 ½ cups plain flour
• 40 grams / ½ cup - 1 tablespoon desiccated coconut
• 65 grams / ⅓ cup + 1 teaspoon superfine/caster sugar
• ¼ teaspoon sea or kosher salt
• 165 grams / 5.8 ounces butter softened

Topping

• 200 grams / 7 ounces chocolate melted
• 15 grams / 1 tablespoon butter
• 40 grams / ½ cup - 1 tablespoon desiccated coconut

Instructions

 

Base

• Preheat the oven to 180C/350F and line a 18×18 cm or 7×7 inch square baking tin with parchment paper.
• Toss the cocoa powder, flour, coconut, sugar and salt into a bowl and stir together.
• Toss in the softened butter and whip on low until the mixture looks like a rough crumble.
• Spoon into your baking dish and press firmly until even.
• Place in the oven and bake for 12 minutes or until ever so slightly golden.
• Remove and set aside to cool fully.

Topping

• Toss the cocoa powder, sugar, milk and butter into a bowl and whip on low until smooth.
• Spoon on top of the slice and spread out evenly.
• Sprinkle over the desiccated coconut.
• Allow to set completely (at least for 1 hour) before slicing and serving.
• Enjoy!

Notes

• Cocoa powder: High quality cocoa powder is best because so much of this slice relies on the cocoa.
• Topping: There are two options for the topping, an icing or melted chocolate and this was found to have the best texture to balance out the soft shortbread style base and dark chocolate adds the right level of sweetness. Though if you prefer this option Chelsea Sugar has a great recipe for this. https://www.chelsea.co.nz/recipes/browse-recipes/coconut-rough-slice
• Avoiding your topping cracking: This usually happens when the chocolate isn’t allowed to set at room temperature, but rather in the fridge or freezer. When slicing, warm your knife under warm water also.
• Best stored: In an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 3 months.

Recipe by Roamingtaste

Nutrition

Calories: 211kcal

Keyword bars, chocolate, coconut

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