Here are the books or shall I say 'bibles' that got through my catering do. I can't say which book I like more; I really love them all! Anyway, the recipe I'm about to share with you is from Woman's Day 'Sweet treats' (the mag at the top of the pile).
Preheat oven to 180 degrees. Lightly grease and line a 18x28cm slice pan with baking paper extending 2cm above pan edges.
In a large bowl, combine 125g melted butter, 3/4 cup brown sugar and 1 lightly beaten egg. Mix well. Stir in 1/2 cup sifted plain flour, 1/4 cup sifted self-raising flour and 2 tbsp cocoa powder. Fold in 1 cup dessicated coconut.
Bake for 15-20 minutes until firm. Cool completely in the pan. For the icing: In a small bowl, combine 2 tsp instant coffee and 1 tsp warm water, stirring until the coffee dissolves. Add 1 1/2 cup sifted icing sugar and 1 tsp butter and mix well. Stir in enough hot water until icing is a spreadable consistency.
Spread icing over slice.
Cut into squares.
In hindsight, I should've dusted these with the cocoa and grated chocolate like the recipe recommends but at the time, I got so busy trying to get things baked and packed that I didn't even think twice. I think they look rather cute and dainty in their little paper cupcake liners and in some ways, the simpler the presentation the better.
I had a tiny square of this (not exactly the best idea when you are trying to pack them into a square box where it becomes immediately obvious if you've had a slice or not) and I do love the combination of chocolate, coffee and coconut. The icing is a tad sweet but pairs well with the slighter drier texture of the cake.