Ingredients
- 150g melted butter
- 1 cup sweetened condensed milk
- 2 tbsp golden syrup
- 1½ cups desiccated coconut
- ½ cup cocoa
- ¾ cup icing / confectioner's sugar
- 2 tsp vanilla extract
- 375g plain, sweet biscuits, crushed to coarse crumbs
Chocolate Coconut Icing
- 200g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana)
- 40g butter
- 1½ cups icing / confectioner's sugar
- 3 tbsp boiling water
- 1½ cups desiccated coconut
Line a 30cm x 24cm sponge roll tray or baking tin with baking paper.
To make the base, place butter, condensed milk and golden syrup in a pot or microwave-proof bowl large enough to hold the entire mixture. Heat gently on stovetop or in the microwave until the butter melts. Remove from heat. Mix together coconut, cocoa, icing / confectioner's sugar and vanilla. Stir into butter and condensed milk mixture then stir in biscuit crumbs. Press into prepared tin and refrigerate until set (about 1 hour) before icing.
To make the Chocolate Coconut Icing, break chocolate into squares and melt with butter in a double boiler or microwave (microwave on medium for 30-second bursts for about 1½ minutes, stirring between each burst, until runny and smooth). Mix to a smooth consistency with icing sugar and boiling water.
Stir through coconut and spread over base. Refrigerate until set. When icing is set, cut into slices or squares and store in an airtight container in a cool place.
