No-one needs to miss out with this rich gluten-free chocolate slice with a hint of coconut.

Base ingredients
1 1/4 cups gluten free plain flour
1 tsp baking powder
1 tsp xanthan gum
1/3 cup cocoa powder
200g butter, melted, cooled
1 extra large egg, lightly beaten
1 1/2 tsp vanilla extract
1 cup firmly packed brown sugar
3/4 cup desiccated coconut

Chocolate Icing
2 cups (320g) icing sugar mixture
1/3 cup (130g) cocoa powder
25g butter, finely chopped
3 – 4 tbsp boiling water
1/4 cup desiccated coconut, 100’s & 1000’s, or other decorative topping

Preheat the oven to 180°C/160°C fan-forced.

Lightly grease the base and sides of a 30cm (12 inch) slice pan. Cut a sheet of baking paper, allowing 2cm overhang at each end of the pan. The overhang will be used to lift the slice from pan.

Add the flour, baking powder, xanthan gum and cocoa powder to a bowl and mix well.

In another mixing bowl, place the butter, brown sugar, egg and vanilla. Stir with a wooden spoon until the mixture is well combined. Sift over the flour and cocoa mix and add the coconut. Stir firmly for a few minutes to combine thoroughly.

Carefully spread the batter into the prepared pan (you may need to use your fingers to do this). Bake for 20 to 30 minutes or until firm to touch (we only need 25 minutes in our oven).

While the slice is in the oven start preparing the icing by sifting the icing sugar mixture and cocoa into a bowl. Add the butter and lightly rub into the icing sugar and cocoa with your fingers.

Once the slice is baked, remove from the oven, but leave in the pan.

Immediately add the boiling water to the icing mix and quickly stir with a wooden spoon until smooth. Add extra boiling water if required.

Spread the hot slice with the chocolate icing. Sprinkle with coconut or other decorative topping.

Set aside to cool completely in the pan. Lift the slice out of the pan using the overhanging paper at the ends. Place on a cutting board and cut into pieces(tip: use a pizza cutter instead of a knife).