Coconut Rough slice
From hooch 17 years ago
- 20 minutes to make
- Serves 30
store in an airtight container
Ingredients
- For the chocolate rough: shopping list
- 1 ½ cups self raising flour shopping list
- 1 cup White sugar shopping list
- 1 ½ cups coconut shopping list
- 3 tablespoons cocoa shopping list
- 200 g butter, melted shopping list
- For the chocolate icing: shopping list
- 2 tablespoons hot water shopping list
- 25 g butter shopping list
- 2 cups icing sugar shopping list
- 2 tablespoons cocoa shopping list
How to make it
- Preheat oven to 180°C. Spray a 20 x 30 cm sponge roll tin with non stick baking spray.
- Mix all the chocolate rough ingredients in a large bowl. Press into the prepared tin and bake for 20 minutes. Cool in the tin while you make the icing.
- Place the water and butter in a microwave proof jug or small bowl. Cook in the microwave on high for 30 – 40 seconds until the butter is melted. Beat in the icing sugar and cocoa until smooth, adding a little extra icing sugar if required.
- Spread over the chocolate rough while still warm in the tin. Sprinkle over the coconut and cut into squares but leave to completely set and go cold in the tin before removing. Store in an airtight container.
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" It was excellent "