These chocolate coconut bars are a simple, nostalgic bake that delivers rich cocoa flavor balanced with the subtle sweetness and texture of coconut. Soft yet slightly chewy, topped with a smooth chocolate icing and finished with a sprinkle of coconut, they are perfect for afternoon tea, bake sales, or a comforting homemade treat.
Why You’ll Love This Recipe
These bars are quick and easy to prepare with everyday pantry ingredients. They do not require any special equipment or complicated techniques, making them ideal for beginner bakers. The cocoa-based chocolate flavor pairs beautifully with coconut, creating a classic combination that never goes out of style. They also slice neatly, making them great for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
125 g plain flour (all-purpose flour)
1 teaspoon baking powder (5 g)
1 tablespoon cocoa powder (5 g)
100 g light brown sugar
90 g desiccated coconut
125 g unsalted butter, melted
1 large egg
For the icing
160 g icing sugar (powdered sugar), sifted
1 tablespoon cocoa powder (5 g)
1 teaspoon soft butter
1 to 2 tablespoons milk
2 tablespoons desiccated coconut, for decoration
Directions
Preheat the oven to 180°C (350°F) using a conventional oven.
Line a rectangular baking tin measuring approximately 19 x 29 cm with baking paper.
In a large mixing bowl, combine the plain flour, baking powder, cocoa powder, light brown sugar, and desiccated coconut. Mix until evenly combined.
Add the melted butter and the egg to the dry ingredients. Stir well until a thick, uniform batter forms.
Transfer the mixture into the prepared baking tin. Press it down evenly using your fingertips or the back of a spoon to create a smooth surface.
Bake for about 20 minutes, or until the surface feels firm when lightly touched.
While the cake is baking, prepare the icing. In a bowl, mix the icing sugar, cocoa powder, and soft butter. Gradually add the milk, stirring until the icing is smooth and thick but spreadable.
Once the cake is removed from the oven, allow it to cool for about 3 to 5 minutes. Spread the chocolate icing evenly over the warm cake.
Wait a few minutes, then sprinkle the desiccated coconut over the icing. Leave the cake to cool completely in the tin before slicing into bars or squares.
Servings and timing
This recipe makes approximately 6 to 8 servings, depending on how large you slice the bars.
Preparation time is about 20 minutes.
Baking time is about 20 minutes.
Total time from start to finish is approximately 40 minutes.
Variations
You can replace the desiccated coconut topping with colorful sprinkles for a more festive look.
For a deeper chocolate flavor, add an extra teaspoon of cocoa powder to the cake mixture.
If you prefer a less sweet icing, reduce the icing sugar slightly and add a little more cocoa powder.
A splash of vanilla extract can be added to the icing for extra aroma.
Storage/Reheating
Store the chocolate coconut bars in an airtight container at room temperature for up to 3 days.
They can also be stored in the refrigerator for up to 5 days if you prefer a firmer texture.
These bars do not require reheating, but if you like them slightly warm, allow them to sit at room temperature for a few minutes before serving.
FAQs
Can I use sweetened coconut instead of desiccated coconut?
Yes, but the bars will be noticeably sweeter, so you may want to reduce the sugar slightly.
Can I make these bars ahead of time?
Yes, they keep well and can be made a day in advance.
What size pan works best for this recipe?
A rectangular pan around 19 x 29 cm works best to achieve the right thickness.
Can I freeze chocolate coconut bars?
Yes, freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I use vegetable oil instead of butter?
Butter is recommended for flavor, but melted vegetable oil can be used in the same quantity if needed.
How do I know when the cake base is done?
The surface should feel firm and no longer soft when lightly pressed.
Can I add nuts to the recipe?
Yes, finely chopped nuts can be added to the batter for extra texture.
Is this recipe suitable for lunchboxes?
Yes, these bars are sturdy and travel well, making them ideal for lunchboxes.
Can I double the recipe?
Yes, simply double all ingredients and use a larger baking tin.
Why should the icing be spread on the cake while it is warm?
The warmth helps the icing spread smoothly and slightly melt into the surface for a glossy finish.
Conclusion
Chocolate coconut bars are a timeless, fuss-free bake that delivers comforting flavors with minimal effort. With their soft cocoa base, smooth icing, and coconut topping, they are sure to become a reliable favorite for everyday baking and special occasions alike.
These chocolate coconut bars feature a soft, cocoa-flavored base topped with rich chocolate icing and sprinkled with coconut. They’re easy to make and perfect for sharing or afternoon treats.
Ingredients
125 g plain flour (all-purpose flour)
1 teaspoon baking powder (5 g)
1 tablespoon cocoa powder (5 g)
100 g light brown sugar
90 g desiccated coconut
125 g unsalted butter, melted
1 large egg
160 g icing sugar (powdered sugar), sifted
1 tablespoon cocoa powder (5 g)
1 teaspoon soft butter
1 to 2 tablespoons milk
2 tablespoons desiccated coconut, for decoration
Instructions
Preheat the oven to 180°C (350°F). Line a 19 x 29 cm rectangular baking tin with baking paper.
In a large bowl, mix together flour, baking powder, cocoa powder, brown sugar, and 90 g desiccated coconut.
Add the melted butter and egg to the dry ingredients and stir until a thick batter forms.
Press the mixture evenly into the prepared tin and smooth the surface.
Bake for 20 minutes or until the top feels firm to the touch.
While baking, prepare the icing by mixing icing sugar, cocoa powder, and soft butter. Gradually add milk and stir until smooth and spreadable.
Once the cake is out of the oven, let it cool for 3–5 minutes, then spread the icing evenly on top.
Sprinkle with 2 tablespoons of desiccated coconut while the icing is still soft.
Allow to cool completely in the tin before slicing into bars or squares.
Notes
Use desiccated coconut for best texture and subtle sweetness.
Spread icing while cake is warm for a glossy finish.
