Name: Chocolate Coconut Slice Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Australian
Ingredients: 200 g salted butter; ½ cup caster sugar (100 g); 2 tbsp golden syrup; 1 cup desiccated coconut (80 g); 3 cups crushed cornflakes (90 g); 1 cup self raising flour (150 g); 1.5 tbsp cocoa powder; 1 block Cadbury milk chocolate (180 g)

If you’re after a nostalgic treat that’s crunchy, chocolatey, and just downright moreish, then this Chocolate Coconut Slice Recipe is going to steal your heart (and your taste buds). It’s the kind of Aussie dessert you can whip up quickly that’s perfect for a lunchbox surprise or a sweet snack anytime.

A stack of four rectangular bars sits on a white plate, each bar consisting of two layers. The bottom layer is thick and brown with a coarse, crumbly texture similar to dense cake or cookie. The top layer is a smooth, thin sheet of chocolate that evenly covers the entire surface of each bar. The bars are arranged with slight gaps between them, and some small crumbs are scattered on the plate around the bars. The background and surface are a white marbled texture, and the lighting is soft and natural. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Coconut Slice Recipe
Top Tip
How to Serve Chocolate Coconut Slice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Coconut Slice Recipe

Why You'll Love This Recipe

I genuinely love how this Aussie Crunch – Chocolate Coconut Slice comes together. The combo of the buttery coconut base with the crunch of cornflakes and a silky chocolate topping? So addictive! It’s my go-to when I want something homemade and fuss-free, but still impressive.

Quick and easy: You can have this slice ready to bake in under 10 minutes, making it a lifesaver for busy days.
Crunchy texture: Crushed cornflakes add that delightful crunch that keeps you coming back for more.
Rich layered flavors: The combination of coconut, golden syrup caramel undertones, and creamy milk chocolate is unbeatable.
Perfect portions: Makes about 12 triangles – ideal for sharing or packing in lunchboxes.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of the ingredients that make this slice so special. When shopping, try to get good quality butter and Cadbury milk chocolate for that classic Aussie flavor you’ll love.

Flat lay of a small slab of salted butter with a smooth glossy surface, a small white ceramic bowl filled with fine white caster sugar, a small white ceramic bowl holding golden syrup with a rich amber hue, a small white ceramic bowl heaped with fluffy desiccated coconut, a small white ceramic bowl with deep brown cocoa powder, a small white ceramic bowl filled with pale yellow self raising flour, a small white ceramic bowl containing lightly crushed golden cornflakes with crunchy texture, and a small simple white ceramic plate with a solid block of milk chocolate with a glossy finish, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: Adds richness and helps bind the slice base with a moist crumb and buttery taste.
Caster sugar: Provides sweetness without graininess, blending smoothly into the base.
Golden syrup: Infuses a deep caramel flavor and sticky texture to hold everything together.
Desiccated coconut: Brings authentic coconut texture and flavor in every bite.
Crushed cornflakes: The secret crunch factor that transforms this slice from ordinary to unforgettable.
Self raising flour: Keeps the base light and gives a slight lift when baking.
Cocoa powder: Adds a hint of chocolate depth right in the slice base for a rich background note.
Cadbury milk chocolate: The smooth, creamy topping that seals the deal on this Aussie favorite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Chocolate Coconut Slice Recipe is just how easy it is to make it your own. Whether you want to swap some ingredients, adjust the crunch, or add a twist of flavor, there’s plenty of room to customize this Aussie favorite to suit your taste buds and pantry staples.

Gluten-Free Version: I love making a version using gluten-free flour blends and swapping cornflakes for gluten-free cereals. It keeps the crunch while making it safe for those with gluten sensitivities.
Nutty Addition: Adding chopped macadamias or walnuts to the base gives a lovely crunch and a buttery nuttiness that pairs perfectly with the chocolate coconut flavors.
Chocolate Swap: Sometimes I use dark chocolate instead of milk chocolate to add a rich bittersweet depth, especially if I want to balance the sweetness or make it a bit more sophisticated.
Seasonal Twist: Stir through some finely chopped dried apricots or cranberries for a fruity surprise that adds natural sweetness and a pop of color.
Vegan Friendly: You can substitute the butter with coconut oil or vegan margarine and pick a dairy-free chocolate block to make this slice completely vegan without losing any of the yum.

Step-by-Step: How I Make Chocolate Coconut Slice Recipe

The image shows several triangular pieces of chocolate cake with two visible layers: a moist, crumbly dark brown cake base and a smooth, glossy milk chocolate layer on top. The chocolate layer is shiny and has subtle swirl patterns, while the cake layer looks dense and slightly textured with crumbs around the edges. The slices are placed on parchment paper over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Oven

First off, get your oven warmed up to 180 degrees Celsius (that’s 360 degrees Fahrenheit). This ensures the oven is at the perfect temperature to bake your slice base evenly. I find prepping everything beforehand lets you slide the tray straight in without any interruptions.

Step 2: Melt the Butter and Mix the Base

Place a large saucepan over low heat and add the 200 grams of salted butter. Watch closely and stir gently as it melts completely—this usually takes just a few minutes. Once melted, add in the ½ cup caster sugar, 2 tablespoons golden syrup, 1 cup desiccated coconut, 1.5 tablespoons cocoa powder, and 1 cup self-raising flour. Stir these well together until you have a smooth, combined mixture. Then fold in the 3 cups crushed cornflakes carefully, trying not to break them down too much to keep that lovely crunch.

Step 3: Press into the Tray and Bake

Pour the mixture into a 20 x 30 cm (8 x 12 inch) baking tray—glass or slice tray works great! Use the back of a spoon or spatula to press it down firmly and evenly, especially pressing into the corners to create neat edges. Then pop the tray in the preheated oven for 25 minutes. You’ll know it’s ready when the base looks set and slightly firm to the touch.

Step 4: Cool Before Adding Chocolate

Once baked, take the tray out and leave it to cool completely. This usually takes around 15 minutes, which also gives the base time to firm up nicely. If you try to add the chocolate while it’s still warm, it won’t set properly, so patience here pays off!

Step 5: Melt the Chocolate Topping

Break up the 180 grams of Cadbury milk chocolate into small pieces and place in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each interval to prevent overheating. Keep going until the chocolate is smooth and fully melted without any lumps — silky and glossy is the target.

Step 6: Spread the Chocolate and Set

Using a spatula, spread the melted chocolate evenly over the cooled slice base. Then transfer the tray to the fridge and chill for at least 15 minutes so the chocolate can firmly set. This quick chill also makes slicing easier and less messy.

Step 7: Slice and Serve

Finally, remove from the fridge and cut into your preferred shapes — I’m a fan of classic triangles, but squares or bars work just as well! Serve immediately or store in an airtight container in the fridge for up to one week. For longer storage, cutting into bite-sized pieces and freezing means you always have a treat on hand.

Top Tip

These handy tips will help you make the best possible Chocolate Coconut Slice Recipe with ease and delicious results every time.

Perfectly Crush the Cornflakes: Use the back of a spoon or place the cornflakes in a sealed plastic bag and crush gently with your hands. This keeps the pieces chunky enough to give that signature crunch but small enough to bind well with the slice base.
Mixing on Low Heat: Melting the butter and combining ingredients slowly on low heat ensures everything blends without burning the sugar or cocoa. I learned this the hard way after an overheated batch tasted slightly bitter.
Even Pressing in the Tray: Don’t rush flattening the base mixture. Using the back of a spoon or spatula, press firmly and evenly especially into corners—this stops edges from being crumbly and helps the slice hold together beautifully when cut.
Chilling Helps Set the Chocolate: Always let the slice cool completely before adding the melted chocolate, then refrigerate for at least 15 minutes. This prevents melting and keeps a glossy, firm chocolate topping.

How to Serve Chocolate Coconut Slice Recipe

A clear glass bowl sits on a white marbled surface, filled with a dark brown liquid layer at the bottom. On top of this is a thick layer of crushed orange-yellow crumbs covering almost the entire surface, leaving a small area where the brown liquid shows slightly around the edges. A light blue spoon is resting in the bowl, scooping some crumbs and lightly mixing the top right edge. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Try sprinkling a light dusting of desiccated coconut or a few toasted coconut flakes on top of the set chocolate for an extra coconutty crunch and pretty finish. A drizzle of melted white chocolate adds a lovely contrast and makes it look extra special for entertaining.

Side Dishes

This Chocolate Coconut Slice pairs wonderfully with a simple cup of black coffee or a creamy latte. For an indulgent afternoon tea, serve alongside fresh berries or a dollop of whipped cream to complement the rich chocolate and buttery coconut base.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chocolate Coconut Slice in an airtight container in the fridge where it will keep fresh for up to one week. This helps maintain the chocolate topping’s firm texture and the base’s satisfying crunch.

Freezing

If you want to keep them longer or prepare snacks in advance, cut the slice into bite-sized pieces and freeze in a sealed container or freezer bag. They freeze beautifully and make for a quick, sweet treat when needed—just thaw slightly before eating.

Reheating

Since this slice is best enjoyed cold or at room temperature, reheating isn’t necessary. Simply take out of the fridge or freezer and allow it to come to room temperature for 10-15 minutes, so the chocolate softens just enough without melting.

Frequently Asked Questions:

Can I use dark chocolate instead of milk chocolate for the topping?

Absolutely! Dark chocolate will give a richer, slightly more intense flavor to your slice. Just melt it the same way and spread evenly over the cooled base.

What can I substitute for golden syrup in this recipe?

If you don’t have golden syrup, honey, brown sugar, or molasses are great alternatives that will still provide that lovely caramelized taste.

Can I make this slice gluten-free?

To make it gluten-free, swap the self raising flour for a gluten-free baking flour blend and ensure your cornflakes are gluten-free. This way you’ll keep the texture while accommodating gluten sensitivities.

How do I crush cornflakes without making a mess?

Place the cornflakes in a large resealable plastic bag and gently crush with your hands or a rolling pin. This keeps the flakes contained and results in the perfect size for your slice base.

Final Thoughts

This Chocolate Coconut Slice Recipe is a fantastic Aussie classic that never fails to delight. From the crunchy coconut and cornflake base to the silky chocolate topping, it’s simple yet indulgent and perfect for sharing. Whether it’s for a sweet snack, lunchbox treat, or afternoon tea, there’s something wonderfully comforting and nostalgic here. Enjoy making it your own and savor every delicious bite!