Prep 35 mins
Cook 40 mins
I made this for as part of a dessert for a Christmas/Boxing Day family lunch. It's from Good Taste magazine and it went down a treat! I can't eat dairy foods but I have to say...I was pretty tempted to try some! It may look a little complex, but believe me, it's so easy!
- melted butter, to grease
- 80 g dark cooking chocolate, coarsely chopped
- 80 g butter, room temperature, cut into small cubes
- 70 g caster sugar
- 1 egg, lightly whisked
- 150 g plain flour
- 2 tablespoons cocoa powder
- 225 g shredded coconut
- 395 g sweetened condensed milk
- 2 eggs, lightly whisked
- 100 g butter, cut into cubes
- 300 g dark cooking chocolate, coarsley chopped
- Preheat the oven to 180°C (if using a fan forced oven I'd probably lower this to about 160-170°C). Grease a slab pan/slice tin (base measurement of 16 x 26cm) with melted butter then lay down a sufficiently sized piece of baking paper to line the pan (the butter helps keep the baking paper in place). If your slab pan is in better condition than mine the baking paper can probably be omitted!
- Place the chocolate (for base) in a heatproof bowl over a saucepan of simmering water (alternatively use a double pan). Be sure that the bowl doesn't touch the water, and that the water isn't boiling as it cause the chocolate to seize, making it go lumpy. Stir chocolate until smooth and completely melted.
- Using an electric beater, cream the butter and sugar until pale and creamy. Stir in the chocolate and the egg until well combined. Sift in the flour and cocoa powder, and again, stir until well combined.
- Spread the mixture into the prepared pan (if it's a little tricky due to its thickness and stickiness, I advise using a metal spoon and dipping it in hot water whenever it starts to stick). Bake in the oven for 15 minutes or until firm to touch.
- For the coconut filling combine the coconut, condensed milk and egg. Spread over the chocolate base, then place in the oven and bake for 25 minutes, or until slightly golden and a fair bit firmer to touch (you may need to increase the temperature a tiny bit, see how you go). Allow to cool completely.
- For the chocolate topping, melt the butter in a small saucepan over a medium heat. Reduce the heat to low and add the chocolate. Stir until chocolate has completely melted and the mixture is nice and smooth. Pour chocolate mixture over the coconut filling. Place in the fridge for about 20 minutes or until chocolate sets before cutting into pieces.