Ingredients

Step by step

1. At least 2 hours ahead, mix the desiccated coconut and coconut milk in a bowl, cover and set aside to soak until it forms a thick, porridge-like mixture.
2. Heat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20 x 30cm rectangular tin.
3. Sift the flour, cocoa and a pinch of salt into a bowl and set aside. Cream the butter until very soft. Add the sugar and vanilla and beat for about 5 minutes until light and fluffy. Beat in the eggs, one at a time, adding a MAKE IT GLUTEN FREE Use gluten-free self-raising flour, and add 1⁄2 tsp xanthan gum with the dry ingredients. tablespoon of the cocoa-flour mixture after each egg. Gently fold in the remaining flour mixture, followed by the soaked coconut and the almonds.
4. Spoon the mixture into the tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes until springy and a skewer comes out cleanly.
5. Cool in the tin for 15 minutes, then transfer to a wire rack and leave until completely cold.
6. For the fudgy topping, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Once melted, sift in the icing sugar and cocoa and beat thoroughly until smooth. Add the milk if you want your icing looser.
7. Pour over the cake and spread evenly over the top and sides. Sprinkle with the toasted coconut and leave to set for about 30 minutes before cutting into bars. The cake keeps in an airtight tin for up to 1 week or freezes well.
   Tip

   Make it gluten free
   Use gluten-free self-raising flour, and add 1⁄2 tsp xanthan gum with the dry ingredients.