Chocolate coconut fudge slice and change

slicesThis week is going to be a week of big change for me. I’m usually a creature of habit – I love my tea in the morning, I like to post consistently on the blog and I love Sunday dinner with my family.

And this week is going to be entirely new – new job, new people, no more driving to work. I’ll have to get the train in to work – eep!

I’m also moving home again, because I’m clearly a glutton for punishment. As if starting a new job wasn’t tumultuous enough, I’m also having to uproot my entire life (and numerous props) once more.

NOTHING about next week is going familiar.

But I’m looking forward to it anyway!

In an attempt to placate my future self, I’ve concocted this little slice. The combination of chocolate and coconut is one of my favourite things in the entire world.


I have vivid memories of preschool running races, where first, second and third place would win a golden rough “medal.” I’m not sure if golden roughs are available worldwide – if you’ve not eaten one before, imagine the most delicious mix of chocolate and coconut, shaped like a disc and wrapped in crisp, golden foil. To this day, chocolate and coconut tastes like summer and victory.


• 1 cup plain flour

• ½ tsp bicarb
• 2 tbsp cocoa
• ¼ cup desiccated coconut
• ½ cup brown sugar
• 130g butter, melted


• 100g milk chocolate
• 1 tin sweetened condensed milk
• 1 tsp cocoa
• 1 tsp vanilla

Mix together the flour, bicarb, cocoa, coconut and brown sugar. Add in the butter and mix. Grease a 13x36cm tin and press the base into a tin. It’s easiest if your tin has a removable base. Spread the base out as evenly as possible and pop into the oven for 15-20 minutes, until it has risen slightly and springs back slightly when you push it.

pourPop the chocolate, sweetened condensed milk, cocoa and vanilla into a heavy-bottomed saucepan over a medium heat. Stir until the chocolate has melted and cocoa is mixed in. turn up to high and allow it to bubble away, mixing constantly, for 2-3 minutes. It should thicken slightly – be careful not to burn it though!
Pour the fudge mixture over the cooled base and set in the fridge for at least 2 hours before serving.

There are so many beautiful things about this slice – not only does it combine two awesome flavours, and great, contrasting textures, it also looks lovely with minimal effort; the fudge top layer is sleek and shiny, I actually remarked at how photogenic the slice was a few days ago on Instagram!

Also, my apologies for those who have been waiting for this slice recipe. I promised it yesterday, but got carried away baking this beautiful Mexican-inspired bundt for a friend’s birthday party.


10 thoughts on “Chocolate coconut fudge slice and change”

  1. What a wonderful memory to have. Chocolate and coconut say victory. I love it! I also love this slice. Have the best week ever at your new job. As for moving house, I would rather saw my arm off than move. 🙂

    1. Thank you Maureen! As I was writing it I wondered if victory was an odd feeling for flavours to evoke – glad you like it 🙂 haha the move is not for a few more days and I am dreading it!!

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