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.
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.
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 …
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!
{For a printable recipe, please scroll down}
Chocolate Coconut Bars
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: Serves 6 to 8
- Category: Baking, Desserts
- Cuisine: Australian
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 adapted from The Big Book of Beautiful Biscuits by the Australian Women’s Weekly
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RateIngredients
For the cake
- 125 g (1/2 cup plus 1/3 cup) plain flour
- 1 teaspoon baking powder
- 1 tablespoon good-quality cocoa powder
- 100 g (2/3 cup) light brown sugar
- 90 g (1 cup) dessicated coconut
- 125 g (1 stick plus 1 tablespoon) unsalted butter, melted
- 1 egg
For the icing
- 160 g (1 cup plus 2 tablespoons) icing sugar (powdered sugar), sifted
- 1 tablespoon cocoa powder
- 1 teaspoon soft butter
- 1–2 tablespoons full cream milk
- 2 tablespoons (or more) dessicated coconut
Instructions
- Preheat the oven to 180°C (350°F).
- Line a rectangular baking tin (19 x 29 cm / 7.5 x 11.4 inches) with baking paper.
- Combine the flour, baking powder, cocoa powder, light brown sugar, and dessicated coconut in a mixing bowl.
- Add the melted butter and egg.
- Mix everything together until well combined. You should have a fairly thick mixture.
- Spread the mixture evenly in the baking tin, pressing the mixture down with your finger tips.
- Bake for about 20 minutes or until the mixture is firm upon touching.
- Meanwhile, make the chocolate icing. Mix together the icing sugar, cocoa powder, and butter. 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. You want a fairly thick icing as it will melt slightly when spread onto the hot cake.
- Once the cake is out of the oven, leave it to cool slightly on a wire rack (about 3-5 minutes).
- Spread the chocolate icing evenly over the hot cake.
- Wait a few minutes before sprinkling the cake with dessicated coconut.
- Leave the cake to cool in the tin.
- Slice the cake into thin bars or squares, or as you wish. Enjoy!
Kitchen Notes
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
- Serving Size: 1
- Calories: 244
- Sugar: 18.5g
- Sodium: 13.8mg
- Fat: 14.3g
- Carbohydrates: 28.7g
- Fiber: 1.8g
- Protein: 2.4g
- Cholesterol: 38.8mg
Some Ideas
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.
Update
This recipe was first published on 22 January 2013.
Presumably you stir in the 90g of coconut in with the other dry ingredients ? I think I can see it in the photo but the instructions don’t seem to mention it…
Oops! Baby brain! I have updated the recipe photo accordingly. But yes, the coconut is added with the other dry ingredients. Thanks for letting me know 🙂
They look and sound rather like a recipe called Chocolate Orange Bars, from my childhood, which I haven’t made for years but now have rather a fancy to try them again. They use oats where yours have coconut, and have an almost fudge-y texture. Like these, they are simple and economical, because they use cocoa rather than lots of expensive melted chocolate (better not let anyone hear you say that in Switzerland though !)
I love the sound of the Chocolate Orange Bars. If you do get around to making them again, I’d love to see a photo on FB 🙂 You are absolutely right to point out that this recipe is economical – there’s something very comforting about that thought. My “everyday” cocoa happens to be a Cailler brand which is much cheaper and accessible than the Bensdorp cocoa which I stock up on whenever I am in New York. But given that I will be doing much less long- distance travelling in the next year or so, I’m more than happy to resort to the local produce 🙂
Oh my gosh, how did I forget these? I have not eaten them in so long but I will tonight. Thank you for bringing back such nostalgic memories. Yumo.
You’re welcome! Enjoy the trip down memory lane 🙂
Oh my – an absolute gem from my own Australian childhood! I am off to make a batch right away.
Thanks so much for reminding me about them, and enjoy your snowy Australia Day.
I’m loving the comments from readers like you who also enjoyed these slices in their childhood. Goes to show how far-reaching the AWW recipes have been. I’m happy to have reminded you of this recipe!
And ironically I live just outside Zurich, so I love how you post recipes I remember, but can also get the ingredients to over here!
Lovely to hear from another Aussie in Switzerland! I’m always happy when I can recreate an Aussie recipe using ingredients which are readily available here, though that’s not always the case. So I love that these bars use ingredients which can be found almost anywhere.
That’s funny, I have some little books of Women’s Weekly!! One with gratin recipes, and the other about cheesecakes, they’re not the best cookbook, but gives ideas, and it’s OK for the for day to day.
It’s great to find again a step by step with photos, I love so much yours!! And the recipe, even with the numerous ingredients, is simple! My boyf loves chocolate/cocoa + coconut, his (second) favourite chocolate bar is Bounty, so he’d love this!! We must try!!
And I’m in love with the texture, even if I only can see it at the photo 😉
The AWW cookbooks are not as glamourous as most other cookbooks, particularly since they are not personal to any chef and the recipes are often quite simple and instructional. But I think the AWW are slowly changing that by releasing new editions of their old books. Still, their recipes often stand the test of time and perhaps provide more inspiration than people realise. My first set of cookbooks included a few from the AWW and I still cook regularly from them today 🙂
If your boyfriend loves Bounty bars, I think he would very much enjoy these slices. In fact, these slices are recommended to anyone who loves chocolate and coconut!
Chocolate Slice! Yummy!
I made these for the first time in my Year 8 Home Economics class.
Hi Louise! Lovely to see you here 🙂 Isn’t it a wonderful recipe? I can’t quite remember when I first made these slices but I know I definitely bought them from the cake stalls at school. Those cake stalls bring back such nice memories 🙂
chocolates & coconut a heavely pairing; am bookmarking this recipe 🙂 looks swell
Could you replace the plain flour with gluten free plain flour?
I’ve never baked with gluten-free plain flour but I imagine that it would work fine in this recipe. Please let me know if you do try it.
Lovely looking bars! I don’t bake with coconut enough – every time I eat it I love it but never seem to have it in the kitchen. May have to buy myself a bag especially to make these!
I always keep a stock of dessicated coconut in the pantry for lamingtons and coconut macaroons. But I have been using it a lot lately just for these bars! And they really are worth it 🙂
Stunning presentation as usual.Being a person from coconut savvy land,I was stumbled on this recipe.I loved everything in it.Moreover this is a revelation to me that Australia has such a coconut background…Cheers !
Oh yes, coconut features quite a lot in Australian baking. My favourite would have to be lamingtons but these bars come a very, very close second.
Such a lovely looking treat!!! Hope you are doing well!
Thanks, Anita! I’m recovering well and am slowly getting back into the swing of things (or so I think!). My next task is to catch up on all of my favourite blogs, including yours!
These look amazing! I just wanted to say that I LOVE your blog – I’m newly married and always on the look out for recipes to make for my hubby. We have made a number of things from your blog and find them easy to follow and always delicious! Wanted to let you know that you’re an inspiration to me and your recipes and photos are fantastic.
Can’t wait to try the chocolate bars. P.S. You’re right, its currently stinking hot in Australia – I’m jealous of the snow you’re getting in Zurich!
That is the sweetest compliment! Thank you – you have made my day 🙂
I hope married life is treating you and your husband well. Lucky guy that he has someone like you to cook for him! I hope you will continue to enjoy the recipes here on this blog 🙂
Making them now. 🙂
Did you use sweetened or unsweetened dessicated coconut?
I’m guessing it is unsweetened dessicated coconut. The dessicated coconut which I buy in Switzerland (and in Australia) doesn’t specify if it is sweetened or not, but I’m guessing it’s not. I hope these worked out for you!
I used unsweetened and they turned out beautifully. Even the picky eaters in my house that don’t like coconut (and we live in Maui, HI where we are surrounded by coconuts!) loved them. 🙂
That’s great to hear! 🙂
Mmmm these look delish. Those AWW cookbooks have some great ideas and you are spot on, they have stood the test of time. Well I’m guessing that I could have a couple as a breakfast treat, well it’s got coconut so that’s healthy 😀 I know for a fact that my mom will love these but I think I will do a test batch, you know just to see how they are, lol.
xx
I would recommend that you make a double test batch … these disappear really quickly!
Thanh, I made these tonight for a bake sale and I almost, almost reconsidered giving it away. You know of my coconut obsession. They were incredibly moreish, impossible to stop at one. Irresistible is a term that’s used fast and loose in the baking world but these babies can only be described as such. It’s a definite keeper and especially as it’s so darn easy to whip up! I LOVE IT! xx
I’m thrilled that you enjoyed this recipe so much as to recommend it to the folks on CF 🙂 and I love that you made these for a bake sale – that’s probably how I first tried these slices, back ehen I was a youngster in primary school. The AWW recipes are always great for bake sales – they’re easy to follow, reliable and economical. This recipe is a keeper for sure!
Just made these after Carries nudge on CF’s! They look and smell Devine, can’t wait to try a slice! thanks Thanh and thanks Carrie!
I’m so happy that you enjoyed these! I love your photo of these bars. Bon appétit!
These were delicious! Not sure why however mine turned out with a very crumbly base so were hard to eat. Will have to try again with maybe a bit more butter.
The base should be a little crumbly, but not overly so such that they become difficult to eat. I wonder if maybe the base was baked for a bit too long? Ovens vary a lot and one guess is that maybe you could take these out of the oven a few minutes earlier. I hope you will give these another try!
I underbaked the second time I made these (arhem, I’ve baked these about four times in the last two weeks!!) and the base was quite crumbly and difficult to cut neatly. I find that the best way to judge is to test the surface and it should feel quite firm, without too much given. If it dips when pressed with your fingertip, it’s under, if it doesn’t budge, it’s over! A bit of a balance but I found 18 minutes to be perfect.
Thanks Carrie! Cooking times can vary so much depending on your oven, type of pan used, temperature of ingredients, etc. I often check about 5 mins before the stated time for this reason. And your tips are spot on – the cake should feel quite firm to touch but not rock hard.
Hello mama thanh : ) I grew up on these and your post has brought back lots of lovely memories of me being in my beautiful mum’s kitchen. Am back in oz soon and I might just ask her to bake some for me : )
Hello! Some things taste best when made by others, especially by your own mother 🙂 Hope to catch up soon. xx
Amazing photography and an amazing blog!
Thank you for sharing this recipe, I have just made it and can’t wait to give to my son in the morning. He is allergic to egg and loves coconut. I used egg replacement powder to subsitute the egg and they are perfect
I hope your son will enjoy these slices! I make them so frequently and we never tire of them 🙂
these sound like yummy bars!
Greetings from Delhi,India.
Just stumbled upon your recipe via pinterest. Thanks for sharing this delicious recipe with amazing photographs.
Your recipe lifted up my spirit on this wet and dull morning out here. I have all the ingredients on hand right now and i am making this before preparing lunch.
Oh I’m so glad to hear that this recipe has cheered you up 🙂 Enjoy this recipe – it’s one of my all-time favourites!
I remember these at my local school fete at the cake stall, and they always sold out in the first hour.
Another classic chocolate biscuit to make (in one bowl) is the Afghan biscuit. I think the recipe originates in NZ. Super yum and easy, they include cornflakes, which sounds strange but they add an addictive crunch.
I don’t think I’ve tried the Afghan biscuit but it sounds delicious! My husband loves chocolate with cornflakes (there’s a Swiss chocolatier in Zurich which produces this chocolate), so I will definitely look up the recipe for these Afghan biscuits. Thanks for the tip!
Quick question, where do you buy the soft brown sugar in Zürich? As an Australian I am used to a big choice in sugar and here I can find the raw brown sugar but not the moist soft brown sugar that I am used to? Tried Globus, Coop and Migros but no luck. Thanks.
Hi Sonia,
I use Billington’s Light Muscovado Sugar as a substitute for light brown sugar. Similarly, I use Billington’s Dark Muscovado Sugar whenever a recipe calls for dark brown sugar. You can find these items at Globus and Jelmoli in their food departments. I was just at Jelmoli this morning and they definitely stock the Billingtons range there. You can also find the range online from leshop.ch (Migros’ home delivery service), although I wonder if the large Migros supermarkets might stock them. Hope this helps! P.S. Lovely to hear from another Aussie in Zurich 🙂
Going to give it a try for sure..!!
Wow, these were so easy to make and they disappeared as soon as I served them! Can’t wait to make this recipe again. Definitely a keeper!
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Wow is a very nice recipe. I really want to try this
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