500g golden caster sugar (I used light brown sugar)
4 eggs, beaten
100g self-raising flour
100g dessicated coconut
icing sugar, to dust (optional)
Heat the oven to 180oC/fan 160oC/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is metled and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and cocoa.
Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares. Dust with icing sugar.