Chocolate Coconut Bars

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5 from 2 reviews

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


For the cake

For the icing


  1. Preheat the oven to 180°C (350°F).
  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.
  8. 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.
  9. Once the cake is out of the oven, leave it to cool slightly on a wire rack (about 3-5 minutes).
  10. Spread the chocolate icing evenly over the hot cake.
  11. Wait a few minutes before sprinkling the cake with dessicated coconut.
  12. Leave the cake to cool in the tin.
  13. Slice the cake into thin bars or squares, or as you wish. Enjoy!

Kitchen Notes

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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.