- 20 min
- 40 min
- 75g butter, diced
- 75g good-quality dark chocolate, chopped
- ¼ cup, firmly packed (55g) brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp Queen Cinnamon Baking Paste
- 2 ¾ cups (180g) shredded coconut
- ¼ cup (55g) caster sugar
- 3 eggs, at room temperature, lightly whisked
- 50g good-quality dark chocolate, melted
Method - Base
Preheat oven to 180°C (fan forced). Grease and line a 16 x 26cm slice tin.
Combine flour, sugar, baking powder and butter in bowl of a food processor and process until mixture resembles fine breadcrumbs. Use a fork to lightly whisk egg, Cinnamon Baking Paste and Vanilla. Add to flour mixture and pulse until mixture is evenly combined and just starts to come together.
Using hands, press mixture into prepared tin. Bake in preheated oven for 20 min or until base is golden around edges.
Method - Filling
Place butter, chocolate and brown sugar in small saucepan. Stir over low heat until just melted and smooth. Remove from heat. Combine egg, egg yolk and Cinnamon Baking Paste in medium bowl and whisk with fork to combine. Stir in chocolate mixture and set aside.
Method - Topping
Combine coconut, sugar and eggs in a bowl. Stir to combine.
Method - Assembly
Remove the base from the oven and reduce the temperature to 160°C (fan forced).
Pour the filling into the tin and use the back of a spoon to spread evenly over the base to cover. Sprinkle topping over the filling.
Return slice to the oven and bake for a further 20 min or until the topping is golden, filling is just set and base is cooked through. Remove slice from oven and stand on a wire rack to cool completely in tin.
Once cool, drizzle with melted chocolate and cut into portions to serve.