My mum used to make this when i was a kid, and now i make it for my daughter. It's become a go to in my house because its quick and easy, prep in 5 mins and baked in 15 mins.

Prep time: 10 mins
Cook time: 15 mins
Tin size: 20cm x 20cm (8x8 inch) square tin

Ingredients - The Slice
125g Butter, melted
150g ( cup) Brown sugar, firmly packed
1 Egg (room temp)
60g (½ cup) Plain flour
65g (½ cup) Self-raising flour
65g (½ cup) Milo (or Ovaltine/malted milk powder)
85g (1 cup) Rolled oats
65g ( cup) Desiccated coconut

Ingredients - Glossy Cacao Coconut Glaze

1 cup Icing sugar (powdered sugar)
2 tbsp Cacao powder
2 tbsp Milk (or hot water for a darker glaze)
½ tsp Vanilla extract (optional)
1 tbsp Butter, melted (optional adds shine and helps it set)
Desiccated coconut for sprinkling on top!

Step 1: Make the Slice (Conventional Method)

Prep: Preheat oven to 170°C (340°F) fan-forced. Grease and line your slice tin with baking paper.

Melt: In a large microwave-safe bowl, melt the butter (usually takes 2-3 bursts of 30 seconds).

Mix: Add all the remaining slice ingredients into the bowl with the butter. Mix well until everything is combined and looking sticky.

Bake: Press the mixture evenly into your tin. Bake for 15 minutes or until the top is lightly golden.

Cool: Let it cool completely in the tin.

Step 2: Glaze & Finish

Sift: Sift the icing sugar and cacao powder into a bowl to remove all lumps.

Mix: Add the melted butter (if using) and the vanilla. Add the milk one tablespoon at a time, whisking constantly.

Tip: If it is too thick, add a teaspoon more milk. If too thin, add a little more sugar. It should be thin and pourable.

Pour: Pour immediately over your cooled slice.

Top: While the glaze is still wet, cover with a sprinkle of desiccated coconut.

Set: Allow the glaze to set slightly before cutting into squares.