For the icing
200g dark chocolate
Line a shallow cake tin with non-stick baking paper.
In a large bowl, combine flour, coconut, sugar and Weetabix.
Make a well in the centre and add melted butter.
Stir with a wooden spoon.
Press mixture firmly into the prepared tin.
Bake 20 minutes.
Remove from oven and stand to cool for 10 minutes before icing
Stir chocolate and butter in a small saucepan over low heat until melted.
Spread over the warm slice, smoothing with a spatula. Sprinkle with extra coconut.
Allow icing to set and cool down before cutting into squares