Chocolate Coconut Bars

With Australia Day approaching, my thoughts have been turning to traditional Aussie cakes and pastries, and these Chocolate Coconut Bars are hard to go past. Perhaps these slices are not what one would think of eating on Australia Day (lamingtons are more common), but this classic recipe from the Australian Women’s Weekly is one which I have grown up with and I was only too happy to be reminded of it recently when the recipe was posted on the AWW’s Facebook page.

slices of chocolate coconut bars on metal tray with baking paper

Easy Recipe

True to the style of the Australian Women’s Weekly, this recipe is a doddle to make and uses ingredients which you are likely to have in your fridge and pantry.

There are no fancy ingredients required here – the chocolate component is derived from cocoa powder. But, as always, some good quality cocoa powder would be recommended to make these slices extra special.

Once you discover how quick and easy these slices are to make, you will be looking for excuses to make them again and again. In fact, I might make another batch myself …

two slices of chocolate coconut bars on metal tray with sprinkled coconut

Snowy Australia Day

As much as I would love to be back in Australia right now, sitting on the verandah in the blistering heat with a glass of cold Tiro Pink Grapefruit and in the company of my friends who I miss so much, I am content to be cosied up in my warm apartment in Zurich, sipping a cup of tea with a slice or three of these Chocolate Coconut Bars. Outside, the snow is casting a thick white blanket over the streets below. Australia Day this year looks to be a cold one!

How to Make Chocolate Coconut Bars

{For a printable recipe, please scroll down}

ingredients for chocolate coconut bars
step by step photos for making chocolate coconut bars
step by step photos for making chocolate coconut bars
step by step photos for making chocolate coconut bars
step by step photos for making chocolate coconut bars
step by step photos for making chocolate coconut bars
step by step photos for making chocolate coconut bars
step by step photos for making chocolate coconut bars
slices of chocolate coconut bars on metal tray with sprinkled coconut

Variations

For something a bit fun at a child’s birthday party, or any party for that matter, decorating with sprinkles instead of dessicated coconut will give these Chocolate Coconut Bars an instant festive feel.

slices of chocolate coconut bars with sprinkles on baking paper
5 stars (2 reviews)

Chocolate Coconut Bars

Thanh | Eat, Little Bird
Prep20 minutes
Cook20 minutes
Total40 minutes
Serves: 6 to 8
These Chocolate Coconut Bars are a classic recipe from the Australian Women's Weekly. No fancy ingredients (just good quality cocoa). Perfect for school bake sales or to bring to work for morning tea. Recipe with step-by-step photos.
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Ingredients

For the cake

For the icing

Instructions 

To Make the Cake

  1. Preheat the oven to 180°C/350°F (without fan).
  2. Line a rectangular baking tin (19 x 29 cm / 7.5 x 11.4 inches) with baking paper.
  3. Combine the flour, baking powder, cocoa powder, light brown sugar, and dessicated coconut in a mixing bowl.
  4. Add the melted butter and egg.
  5. Mix everything together until well combined. You should have a fairly thick mixture.
  6. Spread the mixture evenly in the baking tin, pressing the mixture down with your finger tips.
  7. Bake for about 20 minutes or until the mixture is firm upon touching.

To Make the Icing

  1. Meanwhile, make the chocolate icing.
  2. Mix together the icing sugar, cocoa powder, and butter.
  3. Add some of the milk and stir until you have a smooth and thick mixture. Add more milk as necessary to make the icing spreadable.
  4. You want a fairly thick icing as it will melt slightly when spread onto the hot cake.

To Assemble

  1. Once the cake is out of the oven, leave it to cool slightly on a wire rack (about 3-5 minutes).
  2. Spread the chocolate icing evenly over the hot cake.
  3. Wait a few minutes before sprinkling the cake with dessicated coconut, otherwise the coconut will sink into the icing.
  4. Leave the cake to cool in the tin.
  5. Slice the cake into thin bars or squares, or as you wish. Enjoy!

Kitchen Notes

  • RECIPE CREDIT
    This recipe is adapted from The Big Book of Beautiful Biscuits by the Australian Women’s Weekly
  • OVEN TEMPERATURES
    All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Serving: 1g, Calories: 244kcal, Carbohydrates: 28.7g, Protein: 2.4g, Fat: 14.3g, Cholesterol: 38.8mg, Sodium: 13.8mg, Fiber: 1.8g, Sugar: 18.5g

Did you make this recipe?

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Update

This recipe was first published on 22 January 2013.

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