White Sugar
Base
Chocolate Icing
Base
Preheat oven to 180°C bake. Grease a 20cm x 30cm sponge roll tin and line with baking paper.
Place all the base ingredients in a large bowl and mix until well combined. Press into prepared tin and bake for 20 minutes. Cool in the tin while you make the icing.
Icing
Sift Chelsea Icing Sugar and cocoa powder into a bowl. Add butter and enough hot water to form a smooth, spreadable icing. Spread over the base while still warm in the tin.
Sprinkle coconut over the top and cut into squares. Leave to completely set and cool in the tin before removing. Store in an airtight container.
To serve
Icing
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