Melt 250g butter in a large pot, add 1 cup sugar, 2 Tbsp cocoa and 1 Tbsp golden syrup. Do not boil. Cool and add 2 cups flour, 1 cup coconut and 2 tsp baking powder and a little pinch of salt.
Mix and place in a baking paper lined tin 22cm x 30cm (I use a baking dish smaller than a sponge roll tin).
Press mix down with clean hands and bake 180degC for 20 minutes.
When cooler ice with chocolate icing and dust with coconut.
My chocolate icing is just a few cups of icing sugar, a couple of tablespoons good quality cocoa and a few knobs of butter - blend with a little hot water - beat fast to break up the butter and blend well. You can add a little instant coffee powder to the hot water for extra flavour if desired.
Cut slice with knife when cooled.