Chewy Gooey CocoChoc Slice
Preheat oven to 160C and line to large lamington/swiss roll tins.
Mix everything and put it into your lined/buttered tins, smooth it down as best you can. Now pop them into the oven for about 20 minutes. Do not overcook – it will still feel a bit soft, but it is done.
Ice when cool with 1kg of icing sugar, 2 heaped tbsp. of cocoa or raw cacao and enough boiling water to make a very thick paste – add little bits at a time, you can’t go back from too much water.
Now sprinkle with a bit more shredded coconut. Wait until the icing is set before cutting. This stuff freezes really well – and is totally delicious straight from the freezer.