125g butter
1/2 cup Chelsea White Sugar
1 tsp Chelsea Golden Syrup
1 cup flour
1 cup dessicated coconut
1 tsp baking powder

Icing:
1 cup Chelsea Icing Sugar
1 cup dessicated coconut
1/4 can condensed milk
1 tsp cocoa
30g butter

Heat the oven to 180C. Cream butter, Chelsea White Sugar and Chelsea Golden Syrup. Add all other ingredients and mix. Press into a lightly greased slice tray. Bake until golden brown (about 20-25mins). Cool before icing.

Icing:
Heat all ingredients until melted and well blended. Spread on cooled slice. Cut into squares. Store in an airtight container.