Heavenly New Zealand Coconut Slice

Heavenly New Zealand Coconut Slice
Heavenly New Zealand Coconut Slice

Thank you for stopping by, lovely readers! I’m thrilled to share my delightful New Zealand Coconut Slice—a sweet, chewy classic that whispers nostalgia with every bite. If you love tropical flavors and comforting treats, this is for you. And hey—I’d be honored if you’d subscribe to get more recipes by email. 💌

Overview of Recipe Content

This New Zealand Coconut Slice is a beloved Kiwi-style tray bake—perfect for afternoon tea, school lunches, or a cozy evening treat. You’ll love its caramelized coconut topping over a buttery base. The flavor is sweet with a warm coconut aroma and a hint of vanilla, finishing with a satisfying chew.

Why you’ll love it

  • Irresistibly chewy, sweet, and coconutty
  • Easy to prep—no special equipment needed
  • Great for sharing or nibbling solo

Health & seasonal notes

This isn’t a health food—it’s a crowd‑pleasing indulgence. Still, coconut brings healthy fats, and using brown sugar adds some molasses richness. Ideal year-round but especially comforting on a cool afternoon.

Ingredients

Base

  • 125 g unsalted butter, melted
  • ½ cup (110 g) caster sugar
  • 1 cup (150 g) plain flour
  • 1 tsp baking powder
  • Pinch of salt

Topping

  • 2 large eggs
  • 1 cup (220 g) brown sugar
  • 1 tsp vanilla extract
  • 1 cup (90 g) desiccated coconut
  • ½ cup (75 g) plain flour
  • ½ tsp baking powder

Tools needed

  • 20×20 cm (or similar) slice tin, lined
  • Mixing bowls and spatula
  • Whisk
  • Oven

Substitutions & additions

  • Swap caster sugar for granulated if needed
  • Use half coconut/half oats for texture contrast
  • Add chopped nuts or chocolate chips for extra richness
  • Vanilla can be swapped with almond extract for a twist

How to Make New Zealand Coconut Slice

  1. Preheat your oven to 180 °C (350 °F). Line your tin with baking paper, leaving some overhang for easy removal.
  2. Make the base: Stir melted butter and caster sugar until just combined. Whisk in flour, baking powder, and salt until a soft dough forms. Press evenly into your prepared tin.
  3. Bake base for about 10–12 minutes, until it’s set but still pale. This gives a sturdier foundation for the topping.
  4. Prepare topping: Whisk eggs and brown sugar together until slightly thickened. Stir in vanilla. Fold in desiccated coconut, flour, and baking powder until well blended.
  5. Spread topping evenly over the cooled base.
  6. Bake for 20–25 minutes, or until the top is golden and caramelized, and the centre set.
  7. Cool completely in the tin, then lift out using the paper overhang. Cut into squares or fingers once fully cooled. Serve!

I love that moment when the coconut turns golden and the scent fills the kitchen—so inviting!

What to Serve with New Zealand Coconut Slice

  • A strong cup of black tea or coffee complements the sweetness beautifully.
  • For a Kiwi twist, serve with Pavlova, lemon squeeze, or fresh berries.
  • Works well alongside other slices like chocolate fudge or fruit caramel for variety.

Tips for Making It Perfect

  • Press the base firmly and evenly for a sturdy underlayer that holds the topping well.
  • Cool completely before slicing to avoid crumbling.
  • If topping seems too thin, add a handful more coconut.
  • For make‑ahead: slice and freeze—lasts beautifully and thaws quickly at room temp.

Storage Instructions

Store in an airtight container at room temperature for up to 4 days. Layer slices with parchment to prevent sticking. Freeze for up to 1 month; thaw before serving.

General Information

Though not traditionally Kiwi like the famous Anzac or Louise slice, this version takes inspiration from New Zealand’s love of coconut slices—dessert bars with a luscious coconut topping and buttery base . Coconut-based sweets are a cherished part of Kiwi baking lore.

Here are a few classic Kiwi recipes you might also enjoy:

  • Jill’s Coconut Loaf – a simple, moist coconut bread
  • Mum’s Coconut Loaf – family‑favorite coconut tea cake
  • Coconut Rough Slice – chocolate‑coconut bars for crunch lovers
  • Summer Hedgehog – no‑bake chocolate coconut slice packed with biscuits
  • Louise Slice (Louise Cake) – shortbread base with jam and coconut meringue, an iconic NZ treat

Frequently Asked Questions

Can I use fresh coconut instead of desiccated?
You can, but it will change moisture content—toast fresh coconut slightly and reduce egg liquid to compensate.

Is brown sugar mandatory?
It adds depth and color, but white sugar can be used for a lighter topping.

Can I halve the recipe?
Yes—use a smaller tin and reduce bake time slightly. Watch for golden color as your guide.

How do I get firm slices?
Let it cool completely—slicing too early may result in collapse or crumble.

Can this be gluten‑free?
Yes—replace both flours with a 1:1 gluten‑free flour blend.

Interactive Elements

I’d love to hear how your batch turned out! Please leave a review or comment below. Did you modify it? Share those thoughts—and don’t forget to snap a pic and share on Pinterest or tag me on https://www.pinterest.com/poulefrecipe/ 🥥📷

Nutritional Information (Approx. per serving – slice cut into 16)

CaloriesCarbsProteinFatSugarsFiber
~220 kcal30 g3 g10 g16 g1 g

Conclusion

Isn’t it amazing how simple recipes like this fantastic New Zealand Coconut Slice can transport you straight to memories of teatime gatherings and cozy kitchens? If you loved this, try Jill’s Coconut Loaf or Coconut Rough Slice—both packed with coconut goodness.

Thanks so much for being here and baking along with me. Sending you warm kitchen hugs and happy coconut dreams!

Print
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Heavenly New Zealand Coconut Slice


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  • Author: Poulef
  • Total Time: 50
  • Yield: 16 slices 1x

Description

A chewy tropical slice with a buttery base topped with caramelized coconut—classic Kiwi tea treat!


Ingredients

Scale

Base:

125 g unsalted butter, melted

½ cup (110 g) caster sugar

1 cup (150 g) plain flour

1 tsp baking powder

Pinch of salt

Topping:

2 large eggs

1 cup (220 g) brown sugar

1 tsp vanilla extract

1 cup (90 g) desiccated coconut

½ cup (75 g) plain flour

½ tsp baking powder


Instructions

1. Preheat oven to 180 °C and line a 20×20 cm tin.

2. Mix base ingredients and press into tin; bake 10–12 minutes.

3. Whisk topping ingredients, stir in coconut and flour mixture.

4. Spread topping over base and bake 20–25 minutes until golden.

5. Cool completely, then slice into 16 pieces.

Notes

Let the slice cool completely before cutting to ensure clean, firm edges.

Can be frozen for up to one month—thaw at room temperature before serving.

Add a handful of chopped nuts or chocolate chips to the topping for variation.

  • Prep Time: 15
  • Cook Time: 35
  • Category: Dessert
  • Method: Baking
  • Cuisine: New Zealand

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 16
  • Fat: 10
  • Carbohydrates: 30
  • Fiber: 1
  • Protein: 3
Product Image

26-Piece Stainless Steel Mixing Bowls Set

A versatile set of mixing bowls with airtight lids and non-slip bottoms. Includes 3 grater attachments for added convenience in the kitchen!

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I’m Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!. Let’s be friends!