Coffee slice

Grease and line an 18cm x 28cm slice pan with baking paper. Combine biscuits and coconut in a bowl.

In a separate bowl, combine condensed milk and melted butter. Pour over the dry ingredients and mix well to combine.

Spoon mixture into prepared pan and press in evenly. Cover and chill for at least 2 hr or until firm and set. Spread top with Coffee Buttercream and set aside for 30 min, or until icing has set. Cut into squares to serve.

COFFEE BUTTERCREAM

To make icing, dissolve 2 tablespoons of instant coffee granules in ¼ cup hot milk. Let cool. Using electric beaters, cream 250g unsalted butter with 3 cups sifted pure icing sugar for 5 min, or until thick and fluffy. Add the coffee milk mixture and beat for a further 1 minute.