Easter bunny slice

Preheat oven to moderate, 180°C. Lightly grease and line a 20cm x 30cm lamington pan, extending paper at the long ends.

In a large bowl, cream butter and sugar, using an electric mixer, until light and fluffy. Beat in egg. Stir in flour, coconut and milk. Mix until well combined.

Press mixture evenly over base of prepared pan. Bake for 20-25 minutes or until golden and cooked through. Set aside to cool for 10 minutes. Cool completely.

ICING. In a heatproof bowl, over a saucepan of just- simmering water, combine icing sugar, juice and butter, stirring until smooth. Transfer 2 tablespoons icing into a small bowl and stir in cocoa. Transfer to a small snaplock bag. Tint remaining icing pink with a little food colouring. Spread over slice, reserving 2 teaspoons of the pink icing.

While icing is still setting, press in whole and halved melts to form rabbit outline. Dot on a little pink icing to form nose. Pipe on chocolate icing for eyes. Sprinkle slice with rainbow sprinkles. Chill for 20 minutes until firm. Cut into squares or rectangles.