Step 1

Preheat your oven to 180°C/350°F (fan forced).

Step 2

Melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.

Step 3

Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.

Step 4

Add all of the other ingredients and process or mix well until combined. Thermomix reverse speed 4, 30 seconds.

Step 5

Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.

Step 6

Once cooled, pop it into the fridge to chill for 30 minutes or more.

Step 7

Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.

Step 8

Spread over the chilled slice.

Step 9

Sprinkle over a little extra desiccated (or shredded) coconut.

Step 10

Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.

Step 11

Refrigerating before slicing makes it much easier to cut without crumbling.

Step 12

- if it's grainy or curdled - means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.

Step 13

- if it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it.

Step 14

Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.

Step 15

I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.