200g butter
1 cup Chelsea Soft Brown Sugar
2 eggs
2 cups flour
2 teaspoons baking powder
3 tablespoons cocoa

For the coconut fudge filling
2 cups coconut
1/2 cup milk
2 tablespoons Chelsea Caster Sugar
2 teaspoons coconut essence

For the chocolate fudge icing
2 cups Chelsea Icing Sugar
2 tablespoons cocoa
1 teaspoon soft butter or margarine
1/4 cup boiling water

Preheat oven to 180°C. Line a 20cm round or square cake tin with non-stick baking paper.

In a food processor mix butter and soft brown sugar until creamy. Add eggs then flour, baking powder and cocoa. Press half of this mixture into the prepared tin.
Combine the filling ingredients and spread over the base. Spread the remaining base mixture over the filling. Bake for 30 minutes. Cool in the tin.

When cold, mix the icing ingredients together until smooth and spread over the cake. Carefully lift out of the tin using the paper lining and cut into generous portions for a dessert or smaller pieces fto serve with coffee.