Classic Chocolate & Coconut Traybake

There are few treats as iconic in Australian homes and school lunchboxes as the Chocolate & Coconut Traybake. This nostalgic dessert features a rich, chocolatey base made with crushed biscuits, cocoa, and coconut, topped with smooth chocolate icing and finished with a generous sprinkle of desiccated coconut. It’s simple, satisfying, and perfect for any occasion—from kids’ birthday parties to relaxed afternoon teas.

Loved for its ease of preparation and classic flavour combination, this traybake requires no oven time, making it a go-to during summer months or when you need a quick sweet fix. The combination of sweetened condensed milk, butter, and cocoa creates a fudgy, chewy texture in the base that pairs perfectly with the sweet cocoa icing.

Whether you remember this from childhood or are discovering it for the first time, this recipe is bound to become a staple in your dessert rotation.

Ingredients:

Base:

• 1½ cups (about 150g) crushed plain sweet biscuits (e.g. Marie or Arrowroot)

• 1 cup (90g) desiccated coconut

• 2 tablespoons (16g) cocoa powder

• ½ cup (125ml) sweetened condensed milk

• 125g unsalted butter, melted

• 1 teaspoon vanilla extract

Chocolate Icing:

• 1 cup (120g) icing sugar

• 2 tablespoons (16g) cocoa powder

• 2 tablespoons hot water (add more as needed)

• 1 tablespoon (15g) butter, melted

• ½ teaspoon vanilla extract

Topping:

• ¼ cup (22g) desiccated coconut (for sprinkling)

Preparation:

Step 1: Prepare the biscuit crumb mixture

Start by crushing your plain sweet biscuits into fine crumbs. You can do this using a food processor, or by placing the biscuits in a zip-lock bag and rolling them with a rolling pin until they resemble fine sand. Pour the crumbs into a large mixing bowl.

Step 2: Combine dry ingredients

To the biscuit crumbs, add the desiccated coconut and cocoa powder. Mix thoroughly to ensure the cocoa is evenly distributed and the ingredients are well combined.

Step 3: Add wet ingredients

In a small saucepan or microwave-safe bowl, melt the butter. Pour the melted butter over the dry mixture, followed by the sweetened condensed milk and vanilla extract. Stir with a wooden spoon or spatula until everything is well combined and forms a sticky, cohesive mixture.

Step 4: Press into the tray

Line a 20cm x 20cm square tray or similar-sized slice tin with baking paper, allowing the edges to hang over for easy removal later. Transfer the mixture into the tray and press it down firmly using the back of a spoon or a flat spatula. Make sure the surface is even and compact. Refrigerate for at least 30 minutes to firm up while preparing the icing.

Step 5: Prepare the chocolate icing

In a medium mixing bowl, sift together the icing sugar and cocoa powder. Add the melted butter and vanilla extract. Gradually add hot water, starting with 2 tablespoons. Mix until you get a smooth, spreadable consistency. Add a few extra drops of water if the icing is too thick.

Step 6: Ice the traybake

Once the base has chilled and is firm to touch, pour the icing over the top. Use a spatula to spread it evenly to the edges.

Step 7: Sprinkle with coconut and chill

Sprinkle the desiccated coconut topping over the icing while it’s still soft. Press down lightly with your fingers or a spatula to ensure it sticks. Return the tray to the fridge and chill for another 1–2 hours or until fully set.

Step 8: Slice and serve

Using the baking paper, lift the set slice out of the tray. Use a warm, sharp knife to cut into squares or bars. Serve chilled or at room temperature.

Variation:

• Nuts: Add ¼ cup chopped walnuts or almonds to the base for crunch.

• Dried Fruit: Mix in ¼ cup of chopped dried apricots, dates, or sultanas.

• Double Chocolate: Stir in ½ cup mini chocolate chips into the base mixture before pressing.

• Mocha Twist: Add 1 tsp instant coffee dissolved in 1 tbsp hot water to the icing for a mocha flavour.

• Mint Chocolate: Add ¼ teaspoon peppermint extract to the base or icing for a refreshing twist.

Cooking Note:

This recipe is no-bake, which means no oven is needed at all. However, proper chilling is essential to ensure the base firms up and the icing sets properly. You can store this in the fridge overnight for best slicing results. If the icing appears too thick, always add hot water a few drops at a time to prevent runniness.

Serving Suggestions:

• Cut into bite-sized squares for lunchboxes or kids’ parties.

• Serve larger squares with a scoop of vanilla ice cream for dessert.

• Great with an afternoon cuppa or as part of a high tea spread.

• Sprinkle extra cocoa or chocolate curls on top before serving for a gourmet look.

• Serve on a decorative platter with seasonal fruits like strawberries or cherries.

Tips:

• Use hot water sparingly in the icing; a little goes a long way.

• Chill before slicing to avoid cracks or crumbling.

• Don’t over-crush the biscuits—a few larger crumbs add nice texture.

• Use fresh desiccated coconut for the best flavour; old coconut can taste oily or stale.

• Store in the fridge until ready to serve for the best texture and flavour.

Storage:

• Refrigerator: Store in an airtight container in the fridge for up to 1 week.

• Freezer: Freeze for up to 2 months. Wrap pieces in baking paper and seal in a freezer-safe container or zip-lock bag. Thaw in the fridge overnight.

• Avoid storing at room temperature, especially in warm climates, as the icing may soften.

Prep Time & Total Time:

• Prep Time: 20 minutes

• Chilling Time: 1.5 to 2 hours

• Total Time: 2 hours 20 minutes (including chilling)

Nutritional Information (Approximate per square, serves 16):

• Calories: 200

• Protein: 2g

• Sodium: 60mg

• Fat: 11g

• Carbohydrates: 22g

• Sugars: 15g

• Fibre: 1g

(Nutritional values may vary based on brands and portion sizes used.)

FAQs:

Q: Can I make this dairy-free?
A: Yes. Substitute condensed milk with a plant-based version and use dairy-free butter. Ensure your biscuits and cocoa are also dairy-free.

Q: Can I use other types of biscuits?
A: Absolutely. Digestives, granita, or even chocolate-flavoured biscuits work well. Just be sure they’re not overly creamy or filled.

Q: What if I don’t have a square tray?
A: A round or rectangular tray works fine—just adjust the slicing accordingly. Lining the tray with baking paper is still essential for easy removal.

Q: How long can I leave it out at room temperature?
A: It’s best served chilled. If left out, it can soften—especially in warmer weather. Limit room temperature exposure to 1–2 hours max.

Q: Can I double the recipe?
A: Yes, double the ingredients and use a 20x30cm slice tray. Increase the chilling time slightly to ensure it sets properly.

Conclusion

The Chocolate & Coconut Traybake is a timeless slice of Aussie culinary nostalgia. With its fudgy biscuit base, rich cocoa icing, and coconut topping, it delivers classic flavours that are easy to love and even easier to prepare. Whether you’re bringing a plate to a party, prepping lunchbox snacks, or simply treating yourself, this no-bake dessert checks all the boxes.

With flexible variations and simple ingredients, it’s a versatile, dependable, and delicious recipe that belongs in every home baker’s repertoire. Give it a try and enjoy a little taste of Australian tradition in every chewy, chocolatey bite.

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