Ingredients
Base
- 1 tablespoon cocoa
- 1 cup self-rising flour
- ⅓ cup caster sugar
- ⅓ cup desiccated coconut
- 125g butter, melted
Topping
- 2 tablespoons cocoa
- 1 cup desiccated coconut
- 1½ cups icing sugar
- ½ cup sweetened condensed milk
- 1 tablespoon butter, softened
- 1 tablespoon boiling water
Method
- Preheat oven to 190°C (170°C fan bake). Line a 18cm x 28cm slice tin with baking paper.
- To make the base, sift the cocoa and self-rising flour into a large bowl.
- Add the caster sugar, desiccated coconut and melted butter and mix well to combine.
- Press the mixture into the prepared slice tin and bake for 15 minutes. Set aside to cool.
- Place all the topping ingredients into a bowl and mix until well combined.
- Spread the topping over the cooled base with a knife that has been dipped into hot water then dried.
- Place in the fridge to set before cutting into slices.