If you’ve ever stepped into a traditional bakery in Sydney or Melbourne, you’ve likely encountered the Australian Chocolate Slice. It is a quintessential “tuckshop” classic—a staple of childhood birthday parties and afternoon tea.
Unlike a brownie, which is dense and fudgy, or a cake, which is light and airy, the Australian Chocolate Slice is prized for its firm, slightly crunchy base and its silky, melt-in-the-mouth chocolate icing. It is simple, nostalgic, and incredibly satisfying.
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What makes this slice unique is the use of desiccated coconut in the base. It provides a subtle tropical aroma and a unique “chew” that contrasts perfectly with the smooth cocoa topping.
Ingredients You’ll Need
For the Base:
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All-Purpose Flour: 1 cup.
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Desiccated Coconut: 1 cup (ensure it is finely shredded and unsweetened).
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Sugar: ½ cup (superfine/caster sugar works best for a smooth texture).
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Cocoa Powder: 2 tablespoons (unsweetened, high-quality).
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Butter: 125g (about 1 stick + 1 tbsp), melted.
For the Chocolate Icing:
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Powdered Sugar: 1 ½ cups.
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Cocoa Powder: 2 tablespoons.
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Butter: 1 tablespoon, softened.
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Boiling Water: 2–3 tablespoons (added gradually).
Step-by-Step Instructions
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