Base
1¾ Cup flour
1¾ tsp baking powder
2 Tbsp cocoa
1 Cup coconut
½ Cup Chelsea White Sugar
1 tsp vanilla essence
1 Tbsp Chelsea Golden Syrup
200g butter

Filling
2 Tbsp Kremelta (vegetable shortening)
2 Cup Chelsea Icing Sugar
2 drops strawberry/ raspberry essence
2-3 Tbsp milk

Topping
White chocolate (that can melt smoothly). Use as much as you would need to cover the top of the slice

Preheat oven to 180°C
Base
Sift flour, baking powder and cocoa. Stir in coconut and sugar & make a well in the centre.
Combine butter, essence and golden syrup in a saucepan. Stir over a low heat till butter is melted.
Pour into the well of dry ingredients and mix together until ingredients are combined.
Press into a greased slice tin and bake for 20mins. When cooked, leave to cool.
Filling
Melt Kremelta in a saucepan remove from heat, sift icing sugar into Kremelta, add milk and flavoured essence and mix together.
Pour onto cooled chocolate base. Place into fridge while you prepare your topping.
Topping
Half fill a saucepan with water and bring to a gentle simmer. Place chocolate in a heat proof glass bow over the simmering water. Do not let the water touch the bowl. Stir chocolate while melting.
Pour melted chocolate over slice then place in fridge to cool and harden.
Slice & enjoy!