Chocolate coconut and peppermint slice

This is an old favourite and, once you try it with fresh mint leaves, you’ll be in heaven.

  • 1 hr 30 mins preparation
  • 20 mins cooking
  • Makes 24 piece
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  • 1 1/2 cup plain or gluten-free flour
  • 2 teaspoon baking powder
  • 2 tablespoon cocoa
  • 1 cup desiccated coconut
  • 1/2 cup brown sugar
  • 150 gram butter, melted
  • 2 cup icing sugar
  • 50 gram butter, softened, plus extra for greasing
  • 1/4 cup cream
  • small handful of fresh mint leaves
  • 1/2 teaspoon peppermint essence
  • 50 millilitre cream
  • 125 gram dark chocolate, broken into pieces


  • 1
    Preheat oven to 180°C.Grease and line a Swiss roll tin with baking paper.
  • 2
    In a bowl, combine the flour, baking powder, cocoa, coconut and brown sugar, then stir in the melted butter and mix until well combined.
  • 3
    Press into the tray and bake for 15-20 minutes. Remove from oven and set aside to cool.
  • 4
    Beat the icing sugar, butter, cream, mint leaves and peppermint essence until smooth.
  • 5
    Spread evenly over the coconut base with a wet knife or spatula.
  • 6
    Place in the fridge or freezer for about 30 minutes until set.
  • 7
    To make the chocolate sauce, gently melt the cream and chocolate together over a low heat.
  • 8
    Stir until smooth and allow to cool until barely warm. Drizzle over the peppermint topping.
  • 9
    Refrigerate the slice for at least 1 hour before cutting into squares. Cut through the chocolate and peppermint layers first, then go back and cut right through the base – this avoids getting crumbs from the base on the topping.

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