• Preheat the oven to 180 °C. To a large mixing bowl, add the flour, cocoa, coconut, sugar, butter, baking powder and egg. Stir to combine.
• Press the batter into a 20 cm x 30 cm slice tin, lined with baking paper. Bake for 12 minutes. The slice will still be soft when cooked. Set aside to cool completely.

Peppermint Filling

• Place the icing sugar, boiling water and peppermint essence into a bowl and stir to combine. Spread the filling over the cooled slice and refrigerate for at least 1 hour.

Chocolate Topping

• Place the chocolate and copha into a bowl over a saucepan of simmering water. Stir until the mixture is melted and smooth.
• Pour the topping over the filling and swirl the tin to spread the topping over the surface.
• Refrigerate until firm. Cut into slices and refrigerate until ready to serve.