Preheat the oven to 180C /160 C Fan / Gas 4.

Line and grease a 20 cm square baking tin.

Sift together the flour, cocoa powder and salt then set aside.

Melt the butter in a large saucepan then take off the heat.

Stir the flour mixture into the melted butter along with the coconut, sugar, and chopped chocolate.

Mix until well combined then spread the mixture in the base of the prepared tin.

Press down well, ensuring it goes right into the corners, and smooth the top with the back of a spoon.

Put on the middle shelf of the preheated oven and bake for 20-25 minutes or until set, firm, and starting to pull away from the sides of the tin.

Set aside until completely cold. It will become crispy as it cools.

Topping

Put the dark chocolate and butter in a microwave safe bowl and heat on high power in 30 second bursts, stirring between bursts, until melted and smooth.

Pour over the top of the bake and spread to completely cover it.

Sprinkle over the coconut and set aside until the topping is set (put in the fridge if the room is warm).

Using the lining paper, lift the bake out of the tin and onto a cutting board.

Cut into 9 or 12 squares to serve.

Store in an airtight container and use within 5 days.