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Preheat oven to 160 Celsius.
Sift flour and icing sugar into a bowl with a little pinch of salt. Mix in coconut. Mix in cooled melted butter.
Press into a a lined 20cm x 30cm rectangular tin. Bake until nicely brown, around 40 minutes. Leave to cool.
In an electric mixer with whisk attachment, slowly beat butter (more than 40g?) with icing sugar. Add the essence and beat gently for several minutes until it's really smooth and coming together nicely.
Add the milk very slowly, you may not need it all. You want a smooth, thick paste. Spread it over cooled cooked base.
Melt chocolate and butter slowly in a double boiler. Mix together gently. When lovely and combined, spread it across the peppermint middle. Leave to set or if it's hot, put it in the fridge.
It keeps best for a week or so in the fridge.