Chocolate coconut slice

Ingredients

1 cup	Plain flour, sifted
2 Tbsp	Cocoa powder, sifted
⅓ cup	Brown sugar
1 cup	Shredded coconut
185 g	Butter, melted
1	Egg, lightly beaten

Chocolate Icing

2 Tbsp	Cocoa powder, sifted (Main)
1 ½ cups	Icing sugar, sifted
40 g	Butter, melted
1 ½ Tbsp	Water, boiling

Directions

1. Preheat oven to 180 degC. Place the flour, cocoa, sugar and coconut in a bowl and mix to combine.
2. Add the butter and egg and mix until just combined. Press into a 23cm-square shallow tin lined with non-stick baking paper.
3. Bake for 20 minutes or until firm to the touch. Allow to cool in the tin.
4. To make the chocolate icing, place the sugar, cocoa, butter and water in a bowl and mix well to combine.
5. Spread over the cooled slice and refrigerate for 30 minutes or until the icing is set. Slice to serve.

* A brownie pan is a shallow-sided square slice pan. The shallow sides means the slice bakes more evenly. If you don't have one you can use a 22cm-square cake tin.