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Easter Chocolate Slice

Serves 20 pieces
Prep time: 10 minutes
Cooking time: 35 minutes

These choc-coconut slices are smothered in rich ganache and topped with a white chocolate egg for an Easter twist.



  • 150g butter, melted, cooled
  • 1 cup firmly packed brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1/2 cup desiccated coconut
  • 130g packet white chocolate Easter eggs, foil removed
  • Chocolate ganache:
  • 200g block milk chocolate, chopped
  • 1/3 cup thickened cream
View the method
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line with baking paper extending paper 2cm from edge of pan at long ends.
  2. Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. 
  3. Sift over flours and cocoa. Add coconut. Stir to combine. 
  4. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
  5. Make chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. 
  6. Spread ganache evenly over cold base. 
  7. Gently press Easter eggs into ganache. 
  8. Refrigerate for 20 minutes or until set. Cut into squares. Serve.
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