Easy Coconut Chocolate Chip Slice

This is an egg free and butter free baked cake-y slice. The dry ingredients are bound with milk, which makes it really easy and quick to mix and therefore great to make with the kids!

This is a recipe I’ve had in my kitchen notebook for a couple of years, but I can’t remember where on earth I got it from! This is great for afternoon tea or in lunch boxes.

Click here for my YouTube video on how to make it.

Ingredients

1 cup/150g self-raising flour
1 cup/85g desiccated coconut
¾ cup/150g caster sugar
¾ cup/ chocolate chips
¾ cup milk

Method

1. Preheat the oven to 180°C and grease and line a slice tin (mine is 21x30cm).
2. Measure the flour, coconut, caster sugar and chocolate chips into mixing bowl and mix together.
3. Add the milk and mix.
4. Pour the mixture into the prepared tin and bake for 25 minutes, until golden brown.
5. Allow to cool for 10 minutes in the tin, cool completely on a rack before slicing into portions.

Tips

Store in an airtight container. They’ll keep for a few days, but I’m not sure how many exactly, because they are always gone within 3 days in my house! The tops tend to get a little sticky, so I recommend storing layered with baking paper. These are freezable (layered with baking paper), just take out to defrost in the morning, or warm in a microwave at half power for 1 minute from frozen (depending on your microwave) if you’re eating it straight away.

Thank you for reading! Let me know what you think in the comments.