Chocolate Coconut Slice

Chocolate Coconut Slice is a little bit like a brownie and and sort of like a tray bake. I was inspired by my trip to New Zealand to create this, I think you'll love it.







INGREDIENTS:

185g Butter
275g Brown Sugar
1 Egg
125g Plain Flour
1tsp Vanilla Extract
75g Self Raising Flour
75g Cocoa
75g Dessicated Coconut

For the Icing:

175g Icing Sugar
25g Cocoa
20g Butter (melted)

METHOD:

Grease and line a baking tin - 20cm x 30cm. Heat the oven to 180C/160C (fan). Melt the butter and allow to cool slightly. Mix together the butter, sugar, egg and vanilla and beat it (by hand will do) until it becomes a little lighter in colour. Stir in the sifted flours and cocoa. Then stir in the coconut. When well combined, spread the mixture evenly across the base of the tin. 

Bake in the oven for about 18-20 minutes. Do not overcook, its should still be a bit squidgy in the middle. Remove from the oven and cool completely in the tin on a baking tray.

For the icing, sift the icing sugar and cocoa into a bowl and stir in the melted butter. Add a tablespoon of hot water if necessary. Spread over the slice and you can top with extra coconut (of desired). Cut and serve. Mmmm.

In praise of the slice

The baked slice is an unsung hero. They are fairly simple to assemble, don't usually require too much fuss, bake quickly and deliver fabulous results. Slices are not as popular in cafes and bakeries in the UK as they are Down Under. They are even more prolific in New Zealand. And what struck me was not only their popularity - it was their size. The slices in New Zealand are Mahoosive.

On a recent trip I rediscovered my love for the humble slice. Lots of them utilise a biscuit base or one that's a cross between a biscuit and brownie. I personally prefer biscuit/brownie cross myself and anything with chocolate and caramel - I'm sold. Consequently, most of the slices I indulged in were of this variety. The best - well my personal favourite was at a cafe in New Plymouth called Elixir. Served with a strong Flat Whie (what else?) I opted for the Caramel Brulee Slice (pictured above). It featured the said brownie/biscuit base with a thick layer of caramel and was dusted with a layer of sugar that was caramelised. It was pure heaven.

Down the road at Sugar Juice Cafe where my dear friend Gwenyth works there were nine slices on display (and they tell me that was less than normal). Sugar Juice is in Opunake and is worth the trip alone (head towards Taranaki from Wellington and follow the signs). I am reliably informed that Sharon creates lots of the slices. On this particular day she has turned her hand to a Dream Bar, Gooey Nutty Caramel Slice and the Chocolate Caramel Slice (pictured) amongst others.I was of course in heaven and grabbed a Chocolate Caramel Slice to go. It fed two people sufficiently. Divine.

So I have rekindled my love for the slice. The perfect slice is something that is an indulgent sweet treat, usually something you wouldn't have every day - but a spur of the moment decision, accompanied by the response "Oh go on then, one can't hurt."

Henceforth, my plan is to work on a few slice recipes of my own and share them. They will, I can assure you involve choclate and caramel. If you can't wait until then, check out Amazon for a selection of the Australian Women's Weekly Cookbooks on the topic. Here's a link to one, but there's heaps in the series. http://www.amazon.co.uk/Simple-Slices-Australian-Womens-Weekly/dp/186396665X