Chocolate Easter egg slice

by Leah Halmagyi


  • 250g unsalted butter
  • 200g brown sugar
  • 1 egg
  • 2 tsp natural vanilla extract
  • ¾ cup plain flour
  • ½ cup cocoa powder
  • 1 tsp bicarbonate of soda
  • ¾ cup desiccated coconut
  • 1½ cups pure icing sugar, sifted
  • 1 Tbsp milk
  • 2 cups mixed Easter eggs


1 Preheat oven to 170°C. Melt 175g butter, then beat with the brown sugar, egg and 1 tsp vanilla. Sift the flour, ¼ cup cocoa and bicarbonate of soda together, then fold in until smooth. Mix in the coconut, then spoon into a lined 27cm x 17cm slice pan. Bake for 25-28 minutes, until just firm to touch, Allow to cool on a wire rack.

2 Combine the remaining butter, icing sugar, remaining vanilla and remaining cocoa in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Beat in the milk. Spread onto the cooled slice, then scatter with Easter eggs.