Set the oven to preheat at 350 levels Fahrenheit.
Put together an 8×8 inch sq. pan by lining it with parchment paper, permitting the parchment to hold over the perimeters of the pan.
In a medium-sized bowl, whisk collectively the butter, brown sugar, vanilla, and egg. Stir till the substances are completely mixed, and the combination is clean.
Slowly add your dry substances, the cocoa powder, flour, coconut, and baking powder. You are able to do this with a spatula or a spoon, stirring till all of the substances are absolutely blended.
Pour this combination into your ready pan.
Easy the highest with a spatula, so it’ll cook dinner evenly.
Bake for half-hour or till the cake is about, and the center is totally cooked.
Then, put aside the pan to chill.
Put together the chocolate icing by whisking collectively the powdered sugar and cocoa in a medium-sized bowl.
Add the melted butter, heat water, and corn syrup slowly, whisking every ingredient in so the combination will stay clean.
Unfold the icing over the cake whereas it’s nonetheless within the pan, smoothing the highest and sides and evenly distributing the icing.
End by sprinkling the shredded coconut on prime.
Refrigerate the Chocolate Slice for about half an hour, or till the icing is tough and set. Slice into squares
Chocolate Slice may be saved at both room temperature or within the fridge, relying on whether or not you need a cool dessert or one at room temperature.
Cowl the pan with plastic wrap or aluminum foil for storage.
