With no need to cream the butter and sugar this tasty slice can be whipped up in a flash, morning or night. This used to be my go to slice for morning and afternoon teas - it is also a great go to when you have forgotten the school bake sale - because the ingredients are usually on hand.
Ingredients
| 250 g | Butter |
| 1 cup | Caster sugar |
| ¼ cup | Cocoa powder (Main) |
| 2 cups | Flour |
| 1 tsp | Baking powder |
| 2 cups | Desiccated coconut, plus extra for topping (Main) |
Icing
| 3 cups | Icing sugar |
| ¼ cup | Cocoa powder |
| 2 Tbsp | Butter |
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Directions
- Heat the oven to 180C. Grease and line a 34 x 24cm slice tin.
- Melt butter, sugar and cocoa over a gentle heat.
- Sift flour and baking powder in to a bowl. Add coconut and melted butter mixture and stir until combined.
- Press into the lined tin and smooth with the back of a spoon. Bake for 20-25 minutes until firm around the edges.
- Mix together the icing sugar, cocoa and butter with enough boiling water to form a smooth icing. Ice while warm and sprinkle with extra coconut.
