by Cam Starr

Base
125 gms butter
¼ cup brown
½ cup plain flour
1/3 cup S/R flour
1 tablespoon cocoa
1 egg 

Icing
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 tablespoon milk (approximately) 

Melt butter over low heat, stir in sugar, coconut, sifted flours and cocoa, then add beaten egg. Spread evenly over well-greased 28 cm x 18 cm lamington tin.
Bake in a moderate oven for twenty minutes or until firm to touch.
Sift icing sugar and cocoa into a bowl, stir in butter and enough milk to give a thick paste.
When cake is cooked, spread icing over it immediately and stand for ten minutes. Sprinkle extra coconut over it if desired, cut into bars or squares.