Low Carb Chocolate Coconut Slice

Directions

1. Preheat your oven to 160 degrees and line a slice tray with baking paper, ours was approx. 30cm by 20cm
   

2. Add the butter and choc chips in the microwave in a microwave-safe dish for 30 seconds.

3. Take the dish out of the microwave, (watch your fingers) and stir together the melted butter and chocolate to ensure the chocolate is fully melted. This is also to allow this mixture to cool slightly.

4. Add in the eggs and whisk to combine well.

5. Add the chocolate cupcake mix and coconut, stir until all combined.
   

6. Spoon the chocolate mixture into the lined slice tray, using a fork, push the chocolate mix down evenly.

7. Place the tray into the preheated oven and bake for 20 mins.
   

8. While the bottom layer is baking, make up the easy chocolate icing.

Method for Icing glaze & topping

1. In a small microwave-safe dish, sift together the icing mix and cocoa to ensure no lumps (this is very important as they both do clump over time) then add 1 TB of milk/ cream and whisk together to combine well.

2. Place the bowl into the microwave for 30 seconds to slightly heat and help melt chocolate and icing together, then whisk, this icing should be thick and glossy and ready for pouring.

   

3. Once the chocolate coconutty layer is ready, pour on the icing glaze and sprinkle on the desiccated coconut.

4. Pop in the fridge for 4 hrs to allow the slice to set before slicing, for best results (if you can be patient, chill overnight) This must be kept in the fridge.
   

5. Keep in the fridge for 5 days or frozen for 2 months in an air-tight container.