We use cookies to help you get the most out of our website. See our cookies policy. Continue or close this message to allow all cookies.

Choc Coconut Slice Recipe

Chocolate & Coconut Weetabix Slice

Grab a slice of this indulgent and exotic cake. Thanks to the team at for this decedent delight.


For the cake

  • 150g self-raising flour
  • 85g desiccated coconut
  • 140g soft brown sugar
  • 3 Weetabix, crushed
  • 125g butter or spread, melted

For the icing

  • 200g dark chocolate
  • 30g butter or spread
  • Desiccated coconut



  • Preheat oven to 180 degrees C. Line a shallow 28cmx18cm cake tin with non-stick baking paper.
  • In a large bowl, combine flour, coconut, sugar and Weetabix.
  • Make a well in the centre and add melted butter or spread. Stir with a wooden spoon.
  • Press mixture firmly into the prepared tin. Bake for 20 minutes.
  • Remove from oven and stand to cool for 10 minutes before icing.
  • Make icing: stir chocolate and butter or spread in a small saucepan over a low heat until melted.
  • Spread over the warm slice, smoothing with a spatula. Sprinkle with extra coconut or coloured sprinkles.
  • Allow icing to set and cool down before cutting into squares.

    Top tip: If you cool this traybake in the fridge, allow it to come back to room temperature before cutting into squares so it won't be so brittle.