EASTER EGG SLICE

Step 1

Preheat oven to 170°C. Melt 175g butter, then beat with the brown sugar, egg and 1 tsp vanilla. Sift the flour, ¼ cup cocoa and bicarbonate of soda together, then fold in until smooth. Mix in the coconut, then spoon into a lined 27cm x 17cm slice pan. Bake for 25-28 minutes, until just firm to touch. Allow to cool on a wire rack.

Step 2

Combine the remaining butter, icing sugar, remaining vanilla and remaining cocoa in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes until very light. Beat in the milk. Spread onto the cooled slice, then scatter with Easter eggs.