Chocolate Fudge Slice

1. Preheat the oven to 180 degrees C or 165 degrees for a fan-forced oven.

2. Grease and line a lamington tray with baking paper. I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it. This way, your tin will not be damaged by the knife when you cut the slice.

3. Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.

4. Melt 3 1/4 cups of the butter (370 grams). To the melted butter, add the vanilla, and then add this to the dry ingredients and mix well.

5. Place the mixture into the slice tin and spread out evenly. Bake in the oven for 20 minutes and then cool.

6. To make the icing, sift the icing sugar and the cocoa into a bowl. Add the water and remaining 1/4 cup butter (60 grams) and mix well.

7. Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.

8. To remove the slice from the tin, gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.

9. This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.