Chocolate cake base
150 g butter
220 g Dansukker Brown Sugar
3 eggs
120 g flour
30 g cocoa powder
1 pinch of salt

Caramel filling
90 g butter
100 g Dansukker Light Muscovado Sugar
150 ml whipping cream
2 tbsp Dansukker Light Syrup

Coconut topping
200 g desiccated coconut
50 ml coconut cream
210 g Dansukker Light Syrup

Chocolate coating
200 g dark chocolate
desiccated coconut

Set the oven temperature to 180°C.

Melt the butter in a saucepan. Stir in the brown sugar and one egg at a time, then sift the flour and cocoa powder into the mixture. Add a pinch of salt and stir to a smooth paste.

Pour the chocolate mixture into a greased 24 cm springform tin, or a rectangular 18x25 cm tin if you want to cut the cake into squares. Bake in the lower part of the oven for 10-12 minutes. Leave to cool on a wire rack.

Make the caramel filling. Combine all the ingredients for the caramel in a heavy-based saucepan. Simmer for about 25 minutes. Use a thermometer to check that the caramel is ready (the temperature should be 120 °C), or do the ball test to check its consistency.

Put the chocolate cake base back in the tin with a sheet of baking parchment underneath it. Pour the caramel on top. Place in the refrigerator to set while preparing the coconut filling.

Mix together the desiccated coconut, coconut cream and light syrup in a bowl. Spread the coconut filling over the caramel and place in the fridge.

Melt the chocolate over a water bath and pour it over the cake. Sprinkle with desiccated coconut and refrigerate.