Description
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.
- Bars can be frozen for up to 2 months.
- Add nuts or sprinkles for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
