Preheat your oven to 180ºc/160ºfan and line a 9″ square baking tray with parchment paper.
Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave for short bursts until melted.
Leave to the side to cool to room temperature.
Using an electric whisk/stand mixer, whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, and doubled in volume.
Fold through the chocolate mix, then add the cocoa powder, plain flour and desiccated coconut and then fold together again – still being careful to not knock out the air!
Pour into your prepared tin and smooth over.
Bake in the oven for 25-30 minutes, until there is an ever so slight wobble in the middle.
Once baked, leave to cool in the tin completely.
Ganache
Add the dark chocolate and coconut cream into a jug
Heat on a low heat in the microwave (or in a pan), and stir often until smooth.
Spread the ganache onto the brownies, sprinkle on some extra coconut and then set the brownies in the fridge overnight for best results.
Notes
These will last in an airtight container for 1 week, but I very much doubt they will last that long.
You can just slap on the frosting and then cut the squares, but I wanted mine to look neater as they were for a party!