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I made this to take to playgroup on Friday, and its extremely addictive. You can't just have one piece. Unless you are dieting of course, then you had better not even go near it, because its just too tempting.
You can add jam between the base and the coconut layer as well.
BASE
80 grams Dark Nestle Melts
80 grams chopped butter, at room temperature
1/3 cup caster sugar
1 egg, lightly whisked
1 cup plain flour
2 tablespoons cocoa powder
COCONUT FILLING
225 grams shredded coconut (I used dessicated this time as I didn't have shredded)1 x 395g can sweetened condensed milk
2 eggs, lightly whisked
CHOCOLATE TOPPING
100 grams butter, chopped
350 grams Nestle Dark Chocolate Melts
Preheat oven to 180°C and prepare a slice tin (approx 18 x 26cm) with non-stick baking paper.
Place the chocolate in a heatproof bowl over a saucepan quarter filled with simmering water (make sure the bowl doesn't touch the water). Stir occasionally until the chocolate melts and is smooth.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa into the mixture, and stir until well combined.
Press the mixture evenly over the base of the prepared pan. If you find it a bit sticky, just lightly wet your hands so the mixture won't stick to you. Bake in pre-heated oven for 15 minutes or until firm to touch.
To make the coconut filling, combine the coconut, condensed milk and eggs in a bowl. Spread evenly over slightly cooled chocolate base. Bake for 25 minutes or until very light golden. Set aside to cool completely.
To make the chocolate topping, melt the butter in a small saucepan over a low heat. Add the chocolate and stir quickly until the chocolate melts, take off heat and stir until the mixture is smooth. Pour the chocolate mixture over the coconut filling. Either set aside in a cool place till the icing sets or place in the fridge to set. Once set, cut and enjoy.
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Place the chocolate in a heatproof bowl over a saucepan quarter filled with simmering water (make sure the bowl doesn't touch the water). Stir occasionally until the chocolate melts and is smooth.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa into the mixture, and stir until well combined.
Press the mixture evenly over the base of the prepared pan. If you find it a bit sticky, just lightly wet your hands so the mixture won't stick to you. Bake in pre-heated oven for 15 minutes or until firm to touch.
To make the coconut filling, combine the coconut, condensed milk and eggs in a bowl. Spread evenly over slightly cooled chocolate base. Bake for 25 minutes or until very light golden. Set aside to cool completely.
To make the chocolate topping, melt the butter in a small saucepan over a low heat. Add the chocolate and stir quickly until the chocolate melts, take off heat and stir until the mixture is smooth. Pour the chocolate mixture over the coconut filling. Either set aside in a cool place till the icing sets or place in the fridge to set. Once set, cut and enjoy.
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