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Ingredients
| self-rising flour (sifted): 1 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| granulated sugar: 3/4 cup |
| dried shredded coconut meat (shredded): 1/2 cup |
| vanilla extract: 1 tsp |
| salted butter: 130 g (melted) |
| eggs: 1 (lightly beaten) |
| red candied cherries (optional) |
| powdered sugar (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 2 1/2 Tbl |
| salted butter: 40 g (softened) |
| 2% milk: 2 1/2 Tbl |
| vanilla extract: 1 tsp |
Debbie's Chocolate Slice
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
21 serving(s)
Tags
- Preheat oven to 180C (350F).
- Sieve flour and cocoa into a mixing bowl.
- Add sugar and coconut.
- Mix in vanilla extract, butter and egg. (I do the mixing in the food processor, but a wooden spoon in a big mixing bowl will do just as well).
- The mixture should now resemble moist breadcrumbs.
- Empty mixture into a shallow, greased lamington (bar) tin measuring approximately 27cm x 17cm (11" x 7").
- Using your fingers, spread mixture evenly into tin. If you need help to get it smooth on top, use the back of a spoon or roll the side of a glass over it, but don't press down too hard. It doesn't have to be perfectly smooth.
- Now bake in the oven for 10-15 minutes until slightly firm.
- While it's baking, make the icing sugar by combining all the ingredients in a bowl and beating with an electric mixer.
- While the slice is still warm, spoon over icing and smooth out evenly.
- Allow it to cool a little more and then sprinkle over some more coconut and, if you like, decorate with glace cherries.
- While still warm-ish, cut into squares, but don't remove the squares until it's completely cool.