Chocolate Coconut Slices Recipes

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour. , In another bowl, beat cream cheese and vanilla until smooth. Stir in coconut and nuts. Refrigerate for 1 hour., Shape dough into an 8-1/2x6-in. rectangle. Shape coconut mixture into an 8-1/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic and refrigerate for 2-3 hours or until firm., Cut into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.

Steps:

• Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
• Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
• Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
• Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.

Steps:

• Preheat oven to 180°C.
• Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
• Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
• Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
• Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
• Cut into squares to serve.

Steps:

• Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. , Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes., Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.

Steps:

• Preheat the oven to 180°C (if using a fan forced oven I'd probably lower this to about 160-170°C). Grease a slab pan/slice tin (base measurement of 16 x 26cm) with melted butter then lay down a sufficiently sized piece of baking paper to line the pan (the butter helps keep the baking paper in place). If your slab pan is in better condition than mine the baking paper can probably be omitted!
• Place the chocolate (for base) in a heatproof bowl over a saucepan of simmering water (alternatively use a double pan). Be sure that the bowl doesn't touch the water, and that the water isn't boiling as it cause the chocolate to seize, making it go lumpy. Stir chocolate until smooth and completely melted.
• Using an electric beater, cream the butter and sugar until pale and creamy. Stir in the chocolate and the egg until well combined. Sift in the flour and cocoa powder, and again, stir until well combined.
• Spread the mixture into the prepared pan (if it's a little tricky due to its thickness and stickiness, I advise using a metal spoon and dipping it in hot water whenever it starts to stick). Bake in the oven for 15 minutes or until firm to touch.
• For the coconut filling combine the coconut, condensed milk and egg. Spread over the chocolate base, then place in the oven and bake for 25 minutes, or until slightly golden and a fair bit firmer to touch (you may need to increase the temperature a tiny bit, see how you go). Allow to cool completely.
• For the chocolate topping, melt the butter in a small saucepan over a medium heat. Reduce the heat to low and add the chocolate. Stir until chocolate has completely melted and the mixture is nice and smooth. Pour chocolate mixture over the coconut filling. Place in the fridge for about 20 minutes or until chocolate sets before cutting into pieces.