MAKES: 15 SLICES

BASE
1 cup self-raising flour
¼ cup cocoa
2 Weet-bix® crushed
½ cup sugar
2 tablespoons desiccated coconut
4 tablespoons (60g) Flora Light® margarine melted
2 tablespoons skim milk
1 egg white
cooking spray

ICING
¾ cup icing sugar
1 tablespoon cocoa
1 teaspoon Flora Light® margarine
2-3 teaspoons skim milk
1½ teaspoons desiccated coconut (optional)

Preheat oven 180°C fan forced.
To make base: Sift flour and cocoa into a large mixing bowl with crushed Weet-bix, sugar and coconut. Add melted margarine to milk. Using a fork beat egg white into milk until combined, pour into flour and fold together. Spread mixture over the base of a slab tin that has been coated with cooking spray. Use the palm of your hand to flatten and spread. You may need to dip your hand into flour to avoid mixture sticking. Bake 35 minutes.

To make icing: Sift icing sugar and cocoa into a small mixing bowl. Add margarine and milk, blend well. Spread over slice while base is still warm. Sprinkle coconut over top, leave to cool.

NOT SUITABLE TO BE FROZEN

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