This iced coconut slice recipe is a classic I have made for many years. It consists of a baked biscuit base (baking it makes it a bit firmer so it doesn’t crumble as much when cut), topped with a moist sweet coconut layer and buttercream on top. It does take a bit of time to bake and cool but it is extremely easy to do and well worth the cooling time!
If you like baking with coconut you could also try my Jam and Coconut Cookie Biscuits, Marshmallow Snowballs or Fifteens.
For this iced coconut slice recipe, the base consists of digestive biscuits, butter, sugar and a little flour- the biscuits should be crushed very finely. Melt the butter then stir in the rest of the ingredients, press this mixture firmly into a lined traybake tin. Bake for 15 – 20 minutes, until the base is light golden in colour. Remove from the oven and allow to cool completely before adding the next layer.
Mix the desiccated coconut and condensed milk together and gently spread the mixture over the cooked base. If the base has not cooled completely it will break so be sure it is firm before attempting to spread the coconut layer.
This layer needs to be baked, again for about 15 – 20 minutes until it is a light golden colour around the edges. The mixture should be firm to the touch, not sticky. Again, allow to cool until completely cold – otherwise the coconut layer may break up and your buttercream melt when you try to spread it on.
Prepare the buttercream. Soften the butter then add the icing sugar, food colouring of your choice and a little flavouring, if you like, to taste. I tend to colour the icing pink and use a few drops of raspberry flavour – I like Sugarflair or Foodie Flavours but you could use any colour/flavour combination of your choice. Lime or pineapple would also be delicious!
Spread the buttercream evenly over the slice and chill for a few hours until set.
When set, cut into squares and enjoy. And there you have it – the most delicious iced coconut slice recipe!
Iced Coconut Slice Traybake
Equipment
- 1 18 cm x 28 cm rectangular traybake tin or 9" square tin
Ingredients
Biscuit base
- 200 g digestive biscuits
- 175 g butter
- 115 g caster sugar
- 10 g plain flour
Coconut layer
- 160 g desiccated coconut
- 1 397 g tin sweetened condensed milk
Icing
- 115 g butter
- 170 g icing sugar
- few drops food colouring
- few drops flavouring of your choice
Instructions
To make the base
- Grease your tin lightly with a little bit of butter and line it with some non-stick baking paper. Preheat the oven to 160C (fan).
- Crush the biscuits finely – you can do this by placing them in a large plastic bag and rolling with a rolling pin until no lumps remain.
- Place the butter for the base in a large mixing bowl and heat in the microwave on full power for 30 seconds. Stir well. If any lumps remain unmelted you can return to the microwave and heat for a few seconds more, the time taken to melt completely will depend on the temperature of the butter before you start.
- Stir in the crushed biscuits, sugar and flour until everything is evenly mixed then press the mixture firmly into the base of the lined tin. Make the top as smooth as possible. Bake for 15 – 20 minutes, until the base is light golden in colour. It will still be very soft but will harden on cooling. Allow to cool completely before adding the next layer.
To make the coconut layer
- Empty the condensed milk into a mixing bowl and add the coconut, stir well until thoroughly mixed. Carefully spread the mixture over the cooled base, again making it as even as possible. Return to the oven and cook for a further 15 – 20 minutes, until light golden around the edges and firm to the touch. Again, allow to cool completely.
To make the buttercream
- Soften the butter if it's too hard to whisk – microwave for 10 second intervals and stir well until it is the consistency of clotted cream. Add the icing sugar, food colouring and your choice of flavouring and whisk until light and fluffy.
- Spread the icing over the cooled base and smooth the top. Chill for a few hours (this will make it easier to slice) then cut into approx 24 pieces (if using a rectangular tin) or 25 (if using a square tin).