Chocolate Coconut Rough Slice
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 14
For the base layer:
- 1 cup/150g/5ozs. plain all purpose flour
- 1/2 cup/45g/1.6ozs. desiccated coconut
- 2 teaspoons baking powder
- 1/4 cup/55g/1.9ozs. caster or superfine sugar
- 2 tablespoons cocoa powder
- Pinch salt
- 130g/4.6ozs. butter, melted
- 1 teaspoon vanilla extract
For topping:
- 2 cups/260g/9ozs. icing or powdered sugar, sifted
- 1 3/4 cups/150g/5ozs desiccated coconut
- 2 tablespoons cocoa powder
- 100g/3.5ozs. butter, melted
- 100g/3.5ozs. sweetened condensed milk
- 1-2 tablespoons boiling water
- 1 teaspoon vanilla extract
Step 1 - Preheat oven to 165C/330F and line a 20x20cms or 8x8inch square tin with parchment on the base and sides. Whisk the flour, coconut, baking powder, sugar, cocoa and salt until well combined. Add in the melted butter and vanilla and stir to combine. Press into the prepared tin and bake for 20 minutes or until set.
Step 2 - While the base is baking, mix the topping ingredients. Spread it over the cooked base and smooth with an angled spatula. Allow to set firm either at room temperature or in the fridge. Cut into slices. This will keep in an airtight container for 1-2 weeks (if it isn't eaten before then!).