Doris' Coconut Rough

Ok so this post doesn't have the most exciting title, but don't let that fool you. Nor does the recipe sound overly flash or super indulgent, but once again, don't be mistaken. This slice is all kinds of awesome. This slice has traveled across continents and oceans and made it in one piece and still been awesome. This slice has almost raised me. This is the famous chocolate slice that my poor Nana was pretty much bullied into baking every Monday as I was growing up. She had a short reprise when we moved out of town and then she could give it a break for a few months, but by the time school holidays came around she was back in the kitchen making bumper batches in preparation for my arrival. I still don't know why I loved this slice, out of all her baking, so much - I mean everything was outstanding and she had a number I could choose from. But I kept coming back. Maybe it was the chocolate, although comparing it now to my staple, the triple chocolate brownie, it doesn't really stand up.  Maybe the coconut, but since then I've discovered coconut ice and fallen head over heels (which reminds me, I must make some if there's any left over!). Maybe its the condensed milk, which has now found its way in to coffee, iced coffee, iced coffee with tapioca pearls and all sorts of delicious Asian beverages that have the calorific equivalent to eating all the creme eggs (my dog did that once).   I still don't know, but maybe it's just because my Nana made it for me. 

Back before Christmas when I decided it was time to break out my other Nana's Christmas recipes, I wrote to Nana Young asking for this, the most holiest of recipes. What I received was a tiny piece of lined paper, and a recipe, in her very neatest handwriting that I used to think was so grown up, for my little piece of childhood happiness.  Since then it has been safely tucked away in my best recipe notebook just waiting to be brought out, and I swear I have heard it calling to me each time I pass by the bookshelf. Well today was the day.

I don't know if I'd even been around to help Nana with the making of this dish so I'm not sure exactly how hers went. The base seemed rather dry and almost cracked upon both before and after baking which was concerning, and it wasn't the same colour as I remember Nana's being.  I also thought the topping seemed a little light so I added more cocoa - I now wonder if Nana meant tablespoons * instead of teaspoons, or maybe ingredients are just different here in Canada.  I'm also not sure about this 1/4 tin business since packaging sizes would vary brand to brand, continent to continent.  I kinda went with a dollop and then another dollop (maybe about 1/3 of our 380ml can) and it seemed to be ok. It still tastes pretty close to the real deal and has the seal of approval from the husband so I think we'll see this a bit more often in our house.

100g butter
1/2 cup sugar
1 cup flour
1 tsp baking powder
2 tsp* cocoa
3/4 cup coconut

Cream butter and sugar, then add the flour, baking powder and coconut and mix well.  Spread into a shallow tin and bake at 180 (355) degrees for 20 minutes. While the base cooks, prepare the topping.

1 cup coconut

2 tsp* cocoa

1 cup icing sugar

25g butter, melted

1/4 tin condensed milk

While the base is still warm, spread the topping onto it and slice into squares. Leave it for a little while to firm up before serving.