Makes 30 small squares
1 ¼ cups desiccated coconut
1 cup plain flour
½ cup self-raising flour
½ cup caster sugar
2 tbsp cocoa
160g butter, melted
2 eggs, whisked
1 tsp vanilla extract
Icing
2 cups pure icing sugar
2 tbsp cocoa
20g butter, melted
2 tbsp hot water
2 tbsp desiccated coconut, extra
1 Preheat oven to 180˚C. Grease and line a 30cm x 20cm slab pan with baking paper. Combine coconut, flours, sugar and cocoa in a large bowl. Add butter, eggs and vanilla. Stir until well combined. Press into base of prepared slab pan. Bake for 15 minutes or until firm to the touch. Cool.
2 Sift icing sugar and cocoa into a bowl. Add butter and water. Stir until a smooth, spreadable consistency. Spread over cold base. Sprinkle with coconut. Refrigerate.
3 Cut into small squares and serve. Store in an airtight container in the refrigerator for up to 4 days.