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Preheat the oven to 190°C. Grease a slice tin.
To make the base, cream the butter and sugars together, then beat in the egg until well incorporated. Sift in the flour and cocoa and add the coconut, if using, and mix until combined — the mixture is like a sticky cookie dough. Plop it into the tin and spread out in an even layer with a moistened spatula (or smooth it out under sheet of cling film to keep your hands clean).
Bake in the centre of the oven for 15 minutes. Remove from the oven and cool in the tin.
To make the mint cream, use an electric beater or cake mixer (or elbow grease and a wooden spoon) to beat the icing sugar with the butter and cream until very pale and fluffy — about 5-8 minutes. Add the peppermint essence and fresh mint, and beat to combine. Spread over the cooled base and smooth out with a warm knife.
To make the topping, break up the chocolate and melt with the cream in a heatproof bowl over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Sift in the icing sugar and whisk. Cool slightly, then spread over the peppermint filling. Cover with cling film and set in the fridge for at least 1 hour. When set, cut into slices with a sharp knife.
Keeps in an airtight container in the fridge for about a week (ha ha ha).