- 300g fresh coconut, shredded
- 125g unsalted butter
- 300g dark cooking chocolate buttons
- 2 cups white sugar
- 4 eggs
- 50g cocoa powder
- ¾ cup plain flour
Preheat oven 160°C. Melt butter and chocolate in a small saucepan over low heat.
When melted set aside to cool.
In a large mixing bowl cream sugar and eggs then add sifted flour and cocoa, mix well.
Then combine the cooled chocolate and coconut.
Bake in a square, greased slice tin for 1 hour. Test with skewer.
Cool then slice.