Chocolate Coconut Slice Lunch Box Filler

Oh I do love a long weekend. An extra day with the loved ones. Achieving something in the garden. A lazy morning watching the food channel on the box. Sunday night without the angst of doing the mental run-down on all next week's jobs. Unfortunately Sunday afternoon's mad dash of jobs to finish before the end of the weekend just ended up on Monday after all. Not the least of these is the baking of this week's lunchbox filler.

Today's creation is an old favourite:

Chocolate Coconut Slice
200g butter
200g caster sugar
2 eggs
2 cups flour
2 teaspoons baking powder
2 heaped tablespoons cocoa powder

Turn the oven on to 175deg. C and line a 20x25cm baking tin with baking paper.
Beat the butter and sugar until creamy, add the eggs and beat until well combined.
Fold in the sifted dry ingredients.
Spread half the mixture into the tin and spread on the filling.

Filling: Mix 2 tablespoons of icing sugar with 2 cups of coconut and 1 cup of milk.
Spread the remaining cake mixture over the top of the filling in teaspoon lots. Don't worry if it doesn't quite cover the filling, it will expand with cooking!

Bake for approximately 20 minutes until it springs back when pressed.
Be careful not to over bake and dry the cake out, as the mixture looks deceptively moist on top.








Once cold ice with the following:
Using an electric mixer, beat together 200g butter, 1 cup icing sugar, 1 tablespoon cocoa powder and 5 tablespoons boiling water. It should be light and pale in colour once whipped.
The recipe makes more than you will need, but the extra can be frozen and used later.

Another job done. Working week here we come.