Slices are crunchy, gooey, sticky, fruity, fudgy, chewy, chocolatey and nutty – whatever your heart wish to and can be a great accompany to your evening coffee or you can have the freshly baked one with your morning tea. They always satisfy you, nomatter what their flavours are, easy to bake and delicious to taste.
Chocolate coconut slice, is a heavenly combo of richness of chocolate mingle perfectly with the sweetness of coconut and the thinly sliced almond lends a nutty flavour to them.
I discover the slices in one of my recent regular trips to a bakery at Boston, it was labeled as “bakewell slice” and was extremely delicious, and from that moment I was dreaming of baking the one. To my surprise, baking a slice is pretty much easier than I had expected and is so versatile that you can easily substitute it with anything you desire.
Slices have basically one base layer, which can be plain and simply flavour with lemon or you can have one chocolate base, like I did in this recipe and the filling or topping can be of anything, fruity, creamy, nutty absolutely anything you wish to.
For making slices, it is very important to line the tin or baking pan with parchment paper and it has a dual purpose also. It prevents the slice sticking to the tin which also means that you can lift the slice out of the tin just after baking. The paper should fit the base of the tin neatly without any crease or folds and should be wide enough so that it overhangs the two long sides of the tin, this creates the handles that enable you to lift the slice out of the tin.
For Holidays or for those picnic outings and long road trips, slices are perfect companion, enjoy your slice anytime of the day and let yourself indulge in its goodness.
Recipe: Chocolate coconut slices
Summary: Chocolate coconut slices – a heavenly combo of richness of chocolate topped with goodness of coconut with few slices of almonds thrown in to add a nutty flavour.
- For chocolate layer
- Butter (unsalted and softened) : 1 stick or 113 gm
- Sugar (light brown) : 1/2 cup
- Salt : 1/4 tsp
- Egg (large) : 1
- All-purpose flour : 1/4 cup
- Baking powder : 1/4 tsp
- Cocoa powder : 1/4 cup
- For coconut layer
- Coconut (shredded and sweetened) : 1 1/2 cup
- Sugar : 3/4 cup
- Egg : 1
- Milk : 1/2 cup
- Vanilla extract : 1 tsp
- Almonds (slivers) : a handful
- Preheat the oven to 375 F.
- Lined a 9 inch square pan with parchment paper. Grease the paper along the base and side of the pan; leave the overhang edges of the paper as it is.
- Melt the butter in microwave and add the light brown sugar, whisk them together till it becomes light and fluffy. Beat the egg into it and whisk them till combined.
- In another bowl sift the flour with salt and baking powder and mix the cocoa powder well with the flour.
- Slowly add the flour and cocoa mix into this egg-butter mixture and with the help of a rubber spatula mix it until just combined.
- Do not overmix the batter.
- Pour this cocoa batter into the prepared square pan and bake for 10-15 minutes.
- While the cocoa or chocolate layer is baking in the oven, lets prepare the coconut layer.
- Mix all the ingredients mentioned for the coconut layer, until just combined. The mixture should not be liquid but a semi solid mass, if requires lessen the amount of milk mentioned in the recipe.
- After 15 minutes, take out the chocolate layer from the oven, check whether it is done or not and then add the coconut layer over it.
- Spread the coconut layer evenly over the chocolate layer.
- Bake in the oven for another 20-25 minutes.
- Cool in the pan for 10 minutes and then cut it into slices of desired shapes and sizes (mine yield 12 rectangular slices), and completely cool it in the wire rack before serving.
You can store this chocolate coconut slices in an airtight container upto 2-3 days.
You can substitute the coconut or chocolate layers with any fruity layer, you wish to.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: English
Enjoy the freshly baked chocolate – coconut slices, if you wish you can frost it as well.
This post is linked to Cook.eat.delicious.desserts guest hosted by Raksha’s kitchen ; Vardhini’s Sinful delights ; Radhika’s Let’s cook # 10 : Baked goodies ; Sravcc’s Holiday baking and Christmas delicacy at Erivum Puliyum.
Enjoy the day and stay tuned for Rosemary cookies coming up next