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

Coconut Fudge Filling:
2 cups coconut
½ cup milk
2 tablespoons Chelsea Caster Sugar
2 teaspoons coconut essence

Chocolate Fudge Icing: 
2 cups Chelsea Icing Sugar
2 tablespoons cocoa
1 teaspoon soft butter
¼ cup boiling water

Preheat oven to 180ºC conventional or 160ºC fan forced. Line a 20cm round or square cake pan with non-stick baking paper.

In a food processor mix butter and Chelsea Soft Brown Sugar until creamy, add eggs then flour, baking powder and cocoa. Press half of this mixture into the prepared pan.

Combine the coconut fudge filling ingredients and spread over the base, pressing down firmly, then cover this with the remaining chocolate base mixture. Bake for 30 minutes. Cool in the pan.

Mix the icing ingredients until smooth and spread over the cake when cold. Carefully lift out of the pan using the paper lining and cut into generous portions for a dessert or smaller pieces for with coffee.