Ingredients:

Base:

1½ cups (about 150g) crushed plain sweet biscuits (e.g. Marie or Arrowroot)
1 cup (90g) desiccated coconut
2 tablespoons (16g) cocoa powder
½ cup (125ml) sweetened condensed milk
125g unsalted butter, melted
1 teaspoon vanilla extract

Chocolate Icing:

1 cup (120g) icing sugar
2 tablespoons (16g) cocoa powder
2 tablespoons hot water (add more as needed)
1 tablespoon (15g) butter, melted
½ teaspoon vanilla extract

Topping:

¼ cup (22g) desiccated coconut (for sprinkling)

Instructions

Preparation: Step 1: Prepare the biscuit crumb mixture

Start by crushing your plain sweet biscuits into fine crumbs. You can do this using a food processor, or by placing the biscuits in a zip-lock bag and rolling them with a rolling pin until they resemble fine sand. Pour the crumbs into a large mixing bowl.

Step 2: Combine dry ingredients

To the biscuit crumbs, add the desiccated coconut and cocoa powder. Mix thoroughly to ensure the cocoa is evenly distributed and the ingredients are well combined.

Step 3: Add wet ingredients

In a small saucepan or microwave-safe bowl, melt the butter. Pour the melted butter over the dry mixture, followed by the sweetened condensed milk and vanilla extract. Stir with a wooden spoon or spatula until everything is well combined and forms a sticky, cohesive mixture.

Step 4: Press into the tray

Line a 20cm x 20cm square tray or similar-sized slice tin with baking paper, allowing the edges to hang over for easy removal later. Transfer the mixture into the tray and press it down firmly using the back of a spoon or a flat spatula. Make sure the surface is even and compact. Refrigerate for at least 30 minutes to firm up while preparing the icing.

Step 5: Prepare the chocolate icing

In a medium mixing bowl, sift together the icing sugar and cocoa powder. Add the melted butter and vanilla extract. Gradually add hot water, starting with 2 tablespoons. Mix until you get a smooth, spreadable consistency. Add a few extra drops of water if the icing is too thick.

Step 6: Ice the traybake

Once the base has chilled and is firm to touch, pour the icing over the top. Use a spatula to spread it evenly to the edges.

Step 7: Sprinkle with coconut and chill

Sprinkle the desiccated coconut topping over the icing while it’s still soft. Press down lightly with your fingers or a spatula to ensure it sticks. Return the tray to the fridge and chill for another 1–2 hours or until fully set.

Step 8: Slice and serve

Using the baking paper, lift the set slice out of the tray. Use a warm, sharp knife to cut into squares or bars. Serve chilled or at room temperature.

Prep Time: 20 minutes
Chilling Time: 1.5 to 2 hours

Nutrition

Calories: 200
Sugar: 15g
Sodium: 60mg
Protein: 2g