Chocolate Coconut Rough Slice

Preheat oven to moderate/180 C.

Sift the flour into a large bowl and add the sugar, cocoa and salt. Mix well.

Melt the butter in the microwave, then add it and the coconut, into the flour mixture. Mix until a thick wet batter is formed. It will be very thick and difficult to press into a pan.

Press the mixture into a greased pan (I greased mine with coconut oil, simply to keep the coconut theme going). My tin was 20 cm x 28 cm, but you can make a smaller and thicker slice if you want.

It is difficult to press the mixture into a pan, as it is very thick and coconut-y. I used my, well washed, hands to ensure it covered the whole pan.

Bake in a moderate oven for 25 minutes. Watch carefully after 20 minutes, to make sure the edges of the slice do not burn (you can always cut them off if you do).

Take the slice out of the oven. You should make the topping while the slice cools. I usually spread the topping on the slice after it has cooled for 10 minutes. You don’t want it too cool.

To make the topping, simply combine all the ingredients. Spread this over the slice after it has cooled for 10 minutes. This is even more difficult to do, as the mixture is very thick and sticky this time, so it sticks to the spoon/your hands. I used my hands, which seemed to work best. You have to just press and move the mixture around as best as possible. Try to get the topping to cover the entire slice, including the corners. If it looks messy, it doesn’t matter. It’s called chocolate coconut rough!

Allow slice to rest so topping hardens slightly. This will take about 20-30 minutes at room temperature. The slice can be kept in the fridge or frozen for use later. If freezing it, simply move it from the freezer into the fridge a day before you want to eat it, and it will be fine to eat.