CHOCOLATE SLICE WITH COCONUT & CHERRY

I sincerely hope you would share the same passion as me!

Chocolate and coconut slice was introduced by the Australian confectioner MacRobertson’s Chocolate in 1924, later taken over by Cadbury in 1967.    

Consists of moist coconut and juicy cherry filling topped in a dark chocolate coating.

 

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Ingredients

FOR THE BASE

  • 65gm Butter, Melted
  • 15gm Cocoa Powder
  • Pinch of Salt
  • 30gm Sugar
  • 75gm Plain Flour
  • 8½” x 4½” Loaf Tin, Lined

FOR THE BASE

  • 180ml Condensed Milk
  • 3ml Red Dye
  • 125gm Desiccated Coconut
  • 300gm Glace Cherries, Chopped

FOR THE TOPING

  • 120gm Dark Chocolate, Chopped
  • 10gm Butter
    Step No 1

    Preparing the base

    In bowl add the cocoa powder, flour, salt and sugar. 
    Step No 2

    Finally pour in 65gm of melted butter.

    Step No 3

    Use a spatula and stir until the butter has been absorbed by the flour and the mixture forms a loose, sticky dough.
    Step No 4

    Transfer the dough into the prepared loaf tin and spread evenly.

    Bake in a preheated oven at 160C/Fan for about 8 minutes.

    Remove from the oven and let it cool.

     

    Step No 5

    Make the filling by mixing together the condensed milk and food dye.

    Stir until the colour is mixed through.
    Step No 6

    Then add the chopped cherries and desiccated coconut.

    Combine all the ingredients together.

    Step No 7

    Pour the mixture over the base.  Press firmly using a spatula. 

    Bake in an oven at 160C / Fan for 15 minutes until the edges are brown.

    Set aside to cool.
    Step No 8

    In the meantime prepare the topping.

    Melt the chocolate and butter together and pour over the coconut bake.

    Allow to chill for at least 3 hours; to ensure the chocolate completely solidifies and firms up.

    Step No 9

    Cut into slices with a sharp knife.
    Step No 10

    For storage, keep it chilled in a jar to maintain freshness.

    Consume within a week.