Step 1

Preheat oven to 170 degrees celsius (fan-forced). Grease and line an 18 X 28cm rectangular slice tin with baking paper and set aside.

Step 2

Sift the cocoa powder and self-raising flour into a large bowl.

Step 3

Add the caster sugar, desiccated coconut and melted butter and mix together well.

Step 4

Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top. Allow to cool.

Step 5

Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a large bowl and mixing well.

Step 6

Use a hot knife (dipped in hot water and then dried off) to spread the topping over the cooled slice.

Step 7

Place into the fridge to set before cutting into slices.

Step 8

Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.

Step 9

Preheat oven to 170 degrees celsius (fan-forced). Grease and line an 18 X 28cm rectangular slice tin with baking paper and set aside.

Step 10

Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed

Step 11

Add the cocoa powder, self-raising flour, caster sugar, desiccated coconut and melted butter and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.

Step 12

Press the mixture into the prepared baking tin and bake for 20 minutes or until slightly firm on top. Allow to cool.

Step 13

Make the topping by placing the cocoa powder, desiccated coconut, icing sugar, sweetened condensed milk, softened butter and boiling water into a clean and dry Thermomix bowl and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.

Step 14

Use a hot knife (dipped in hot water and then dried off) to spread the topping over the cooled slice.

Step 15

Place into the fridge to set before cutting into slices.

Step 16

Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.