ingredients

1 cup butter, room temperature

1 1/4 cups sugar

4 eggs

1 teaspoon coconut extract (vanilla extract can be used instead)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup sweetened coconut flakes

Ganache

1 cup chocolate chips

4 tablespoons butter

Instructions

Heat the oven to 350F. Line an 11X7″ baking pan with parchment paper, leaving about 1 inch hanging over the sides for easy removal.

In a mixing bowl, with the paddle attachment on, add the butter and sugar. Beat on low speed until the butter is light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl with a spatula. Stir in the coconut extract.

Gently fold in the flour and cocoa powder. Stir until there are no signs of raw flour.

With a spatula, fold in the coconut flakes.

Pour the batter into the prepared pan and bake in preheated oven for 33-35 minutes, until a toothpick inserted in the middle comes out clean.

Remove the dessert from the oven and let cool for 30 minutes to 1 hour.

To make the ganache, melt the chocolate chips with the butter in a heatproof bowl, either in the microwave or in a double boiler.

Pour over the dessert and refrigerate until the chocolate is set.

Cut into 12-15 bars.