1 cup) self-raising flour
1/3 cup) caster sugar
1/3 cup) desiccated coconut
125 g melted butter
For the topping:
2 tbs cocoa powder
1 cup) desiccated coconut
1 1/2 cups) icing sugar
1/2 cup) sweetened condesned milk
1 tbs butter, softened
1 tbs boiling water
Extra coconut to sprinkle over topping if you wish
Preheat oven to 170 degrees celsius (fan-forced). Grease and line an 18 X 28cm rectangular slice tin with baking paper and set aside.
Sift the cocoa powder and self-raising flour into a large bowl.
Add the caster sugar, desiccated coconut and melted butter and mix together well.
Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top.
Allow to cool.
Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a large bowl and mixing well.
Use a hot knife (dipped in hot water and then dried off) to spread the topping.
Place into the fridge to set before cutting into slices.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month
*sprinkle coconut over the cooled slice if you wish
*not my pic