Ingredients
Scale
Base
- 1 cup self raising flour
- 1 tablespoon cocoa
- 1/3 cup caster sugar
- pinch of salt
- 1/4 cup desiccated coconut
- 110g butter, melted
Topping
- 200g condensed milk
- 2 tablespoons cocoa
- 1 cup icing sugar
- 1 1/2 tablespoon butter, melted
- 1 cup desiccated coconut
- 1 teaspoon vanilla essence
Instructions
- Preheat oven to 180°C, fan forced.
- Line a loaf tin with baking paper. I like to line it as it’s easier to lift out.
- In a large bowl, sift flour and cocoa, add sugar, salt, coconut and butter, mix to combine.
- Press base mixture into prepared loaf tin.
- Bake base for 18-20 minutes or until golden and cooked through.
- Rest on tray for 5 minutes, before transferring to a wire rack.
- Make topping by combining all topping ingredients in a bowl, mix to combine.
- Spread topping over warm base and leave on wire rack to cool completely.
Notes
TIP: Dip spoon into glass of hot water to easily spread choc topping.
You can bake this in a slice tin, the slice will be a little thinner and crunchier, but as I like it soft and thicker I make it in a loaf tin.
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- Prep Time: 15 mins
- Cook Time: 20 mins
