We’ve used a white chocolate layer on top instead of the traditional milk chocolate to give an extra edge and a more striking look.
Ingredients
- 1⁄3 cup (50g) self-raising flour
- 1⁄3 cup (50g) plain (all-purpose) flour
- 2 tablespoons cocoa powder
- 2⁄3 cup (50g) desiccated coconut
- ¾ cup (165g) firmly packed brown sugar
- 90 grams (3oz) unsalted butter, melted
- 300 grams (9½oz) white chocolate, chopped
- 1½ cups (240g) icing (confectioners’) sugar
- 1½ cups (120g) desiccated coconut
- 2 tablespoons cocoa powder
- 2⁄3 cup (160ml) sweetened condensed milk
- 75 grams (2½oz) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8in x 12in) rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over the sides.
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Combine sifted flours and cocoa, coconut, sugar and melted butter in a medium bowl; press mixture evenly over base of pan. Bake for 20 minutes or until firm to the touch; cool for 15 minutes.
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Meanwhile, make coconut rough filling. Combine ingredients in a medium bowl.
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Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir until smooth.
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Spread coconut rough filling evenly over warm base; top with melted chocolate. Refrigerate for 2 hours or until firm.
