In a bowl combine all the base ingredients and press firmly into the slice tin.
Bake for 10 minutes - then take it out to cool.
Mix together the topping ingredients with a tablespoon or two of hot water to combine and spread over the base.
Sprinkle coconut over the top.
Refrigerate until set - and cut into squares.
Recipe Hints and Tips:
Chocolate and Coconut Slice is suitable to freeze for up to three months.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less