Back to Recipe Menu



  • Mix together the butter, sugar and cocoa in a large bowl until well combined, using a wooden spoon. 
  • Add the coconut, eggs and vanilla. Mix well, before adding the crushed nuts and biscuits. Stir well with a wooden spoon and then transfer the mixture to an oiled slice tin lined with baking paper. Refrigerate for 2-3 hours until set. 
  • Sprinkle with icing sugar, if you like, cut into slices and serve.


  • 160 gm unsalted butter, melted
  • ¾ cup caster sugar
  • 2 tbsp Dutch cocoa
  • 2 tbsp desiccated coconut
  • 2 eggs, lightly beaten
  • a little splash of vanilla essence
  • ¾ cup crushed walnuts
  • 225 gm plain sweet biscuits, eg. Marie, crushed
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm