Base

• 125g Butter
• ½ cup Brown sugar, firmly packed
• 1 cup Coconut
• ⅓ cup SR flour
• ½ cup Plain flour
• 1 tab Cocoa
• 1 Egg

Icing

• 1 cup Icing Sugar
• 1 tab Cocoa
• 1 teas Soft butter
• 1 tab Milk, approx.

Base Melt butter over low heat, stir in sugar, coconut, sifted flours and cocoa, then lightly beaten egg. Spread mixture evenly over base of well grease 28cm by 18cm lamington tin. Bake in moderate oven 20 minutes or until just firm to touch. Spread with icing immediately, stand 10 minutes, sprinkle with a little extra coconut if desired, cut into bars; cool in tin.

Icing Sift icing sugar and cocoa into bowl, stir in butter and enough milk to give a thick paste.

—Susan Zamperoni